These juicy chicken skewers with satay sauce are packed with rich peanut flavours and a hint of spice. A perfect easy barbecue or weeknight dinner option (note: the chicken needs to be marinated in some of the satay sauce for at least 3 hours, or overnight).
Chicken skewers with satay sauce is one of my favourite appetisers to order from a Chinese takeaway. When we went to Singapore in February 2018, David took me to 'Satay Street' and I got to enjoy them there - they were delicious!
The end results for this recipe is lovely tender chicken with delicious satay sauce that has a lovely heat and peanut flavour - enjoy with rice as a main course for 2 or as a starter for 4 without the rice.
Tips
- Make ahead - the chicken can be marinated and the sauce can be made the day before and kept in the fridge, then continue from step 2 of the chicken instructions.
- I leave the skin on the ginger for extra heat, but peel it if you prefer.
- If you can get it, Alpro coconut long life drink has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base - I use it for this recipe and also the Wagamama chicken katsu curry recipe.
- I use medium curry powder, but you can use mild or hot if you like.
- You can use crunchy peanut butter or add some crushed peanuts for a crunchy peanut satay sauce.
- Nut-free option - use sunflower seed butter or tahini instead of peanut butter.
- Alternative serving suggestion: add the satay sauce to cooked diced chicken breast and stir-fried vegetables and serve with rice or noodles – delicious!
FREQUENTLY ASKED QUESTIONS
Yes - transfer cooled satay sauce to an airtight container and keep it in the fridge for up to 5 days. Note: the chicken needs to be marinated for at least 3 hours or overnight.
You can cook the strips of chicken (without the skewers) on the hob on a griddle pan over a medium heat for 4 to 5 minutes on each side, bake them in the oven at 200C (400F)/180C fan/gas 6 for 20 minutes, or in an air fryer at 180C (360F) for 12 to 15 minutes.
Yes - try raw king prawns, tofu, beef, or even pork.
Marinate the chicken for at least 3 hours, and don’t overcook. Check the internal temperature reaches 74C using a meat thermometer.
Yes - freeze it in a ziplock bag for up to 3 months, then thaw overnight before cooking.
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How to make these Chicken Skewers with Satay Sauce
Ingredients
For the satay sauce:
- 1 clove garlic, crushed
- 2cm piece of fresh ginger, grated (see Tips)
- 400g tin coconut milk or Alpro coconut long life drink (see Tips)
- 1 tbsp soy sauce
- 1 tsp chilli flakes
- 2 tsp curry powder (see Tips)
- 2 heaped tbsp smooth peanut butter (see Tips)
- salt and freshly ground black pepper
For the chicken skewers (marinate for at least 3 hours or overnight):
- 2 large skinless chicken breasts (approx. 500g)
- 12 metal or wooden skewers (wooden ones need to be soaked in cold water for 30 minutes)
- 1 tsp vegetable oil
To serve (optional - as a main course):
- 150g rice (I like basmati rice)
- easy vegetable fried rice
Instructions
- In a medium saucepan add all of the satay sauce ingredients then season, to taste, with salt and freshly ground black pepper. Bring to a gentle simmer on a medium heat, then reduce to low and simmer for 10 minutes, stirring occasionally.
- Transfer the sauce to a jug and set aside to cool.
For the chicken, rice and serving:
- Put the chicken breasts in a large sandwich bag and bash with a rolling pin to flatten them. Remove them from the bag and cut them into strips - 6 strips for each breast if using 2 large ones. Put the strips into a bowl or back into the bag with 100ml of the cooled satay sauce. Refrigerate to marinate for at least 3 hours, or overnight. Transfer the rest of the sauce to a small saucepan for reheating gently at step 5.
- If using wooden skewers, soak them in a basin of cold water for the last 30 minutes of marinating time.
- Heat the grill to high, cover a baking tray with tin foil then brush the foil with the vegetable oil.
- At the end of the marinating time, thread the chicken strips in ‘S’ shapes onto the skewers and then line them up on the oiled tray. If using wooden skewers, cover the exposed ends with tin foil (this will stop them burning while under the grill).
- Grill the skewers for 10 minutes, turning halfway through, until lightly charred. If serving with rice, boil the rice according to packet instructions, while the chicken is grilling, and gently reheat the remaining sauce.
- Serve the skewers on a platter with the sauce poured over them.
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Chicken Skewers with Satay Sauce
Ingredients
For the satay sauce:
- 1 clove garlic crushed
- 2cm piece of fresh ginger grated (see Notes)
- 400 g (14 oz) tin coconut milk or Alpro coconut long life drink (see Notes)
- 1 tbsp soy sauce
- 1 tsp chilli flakes
- 2 tsp curry powder (see Notes)
- 2 heaped tbsp smooth peanut butter (see Notes)
- salt and freshly ground black pepper
For the chicken skewers (marinate for at least 3 hours or overnight):
- 2 large skinless chicken breasts (approx. 500g)
- 12 metal or wooden skewers (wooden ones need to be soaked in cold water for 30 minutes)
- 1 tsp vegetable oil
To serve (optional - as a main course):
- 150 g (5.3 oz) rice (I like basmati rice)
- easy vegetable fried rice
Instructions
- In a medium saucepan add all of the satay sauce ingredients then season, to taste, with salt and freshly ground black pepper. Bring to a gentle simmer on a medium heat, then reduce to low and simmer for 10 minutes, stirring occasionally.
- Transfer the sauce to a jug and set aside to cool.
For the chicken, rice and serving:
- Put the chicken breasts in a large sandwich bag and bash with a rolling pin to flatten them. Remove them from the bag and cut them into strips - 6 strips for each breast if using 2 large ones. Put the strips into a bowl or back into the bag with 100ml of the cooled satay sauce. Refrigerate to marinate for at least 3 hours, or overnight. Transfer the rest of the sauce to a small saucepan for reheating gently at step 5.
- If using wooden skewers, soak them in a basin of cold water for the last 30 minutes of marinating time.
- Heat the grill to high, cover a baking tray with tin foil then brush the foil with the vegetable oil.
- At the end of the marinating time, thread the chicken strips in ‘S’ shapes onto the skewers and then line them up on the oiled tray. If using wooden skewers, cover the exposed ends with tin foil (this will stop them burning while under the grill).
- Grill the skewers for 10 minutes, turning halfway through, until lightly charred. If serving with rice, boil the rice according to packet instructions, while the chicken is grilling, and gently reheat the remaining sauce.
- Serve the skewers on a platter with the sauce poured over them.
Notes
- Make ahead - the chicken can be marinated and the sauce can be made the day before and kept in the fridge, then continue from step 2 of the chicken instructions.
- I leave the skin on the ginger for extra heat, but peel it if you prefer.
- If you can get it, Alpro coconut long life drink has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base - I use it for this recipe and also the Wagamama chicken katsu curry recipe.
- I use medium curry powder, but you can use mild or hot if you like.
- You can use crunchy peanut butter or add some crushed peanuts for a crunchy peanut satay sauce.
- Nut-free option - use sunflower seed butter or tahini instead of peanut butter.
- Alternative serving suggestion: add the satay sauce to cooked diced chicken breast and stir-fried vegetables and serve with rice or noodles – delicious!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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