Chicken Satay BBQ Skewers w/ Creamy Peanut & Lime Sauce

These perfectly grilled, golden-brown chicken bites with just the right amount of charred, smoky goodness will take you to that special part of flavour town. A simple coconut milk and pantry spices marinade goes off with a zesty peanut-lime sauce that could be the best peanut sauce ever.

Serves 6 3 hours


To make the marinade:

In a large bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.

Add chicken into the large bowl with coconut milk mixture and combine well; marinate for at least 2 hours, preferably overnight, turning occasionally.

To make the peanut sauce:

Whisk together peanut butter, soy sauce, lime juice, brown sugar, chilli sauce, garlic and ginger in a small bowl. Whisk in 1-2 tablespoons water until desired consistency is reached; set aside

Preparing the skewers:

Light your charcoal or gas BBQ and heat to medium-high.

Drain the chicken from the marinade, discarding the marinade.

Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Cooking the skewers:

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 75 degrees C, about 8 minutes.

Serve immediately with peanut sauce.


500g boneless, skinless chicken thighs, cut into 2cm chunks

1 tablespoon canola oil

Sea salt and freshly ground black pepper, to taste

For the Marinade:

1/4 cup coconut milk

2 tablespoons reduced salt soy sauce

2 1/2 teaspoons yellow curry powder

1 1/2 teaspoons turmeric

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon brown sugar

1 tablespoon fish sauce

For the Peanut Sauce:

3 tablespoons Forty Thieves smooth peanut butter

1 tablespoon reduced salt soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

1 tablespoon Salsa Brava Rocoto peruvian chilli sauce

1 teaspoon fine freshly grated ginger

1 teaspoon garlic, minced fine

Products in this recipe



You have no items in your cart, add some on the products page.