Chicken satay skewers
Juicy Thai-style chicken skewers marinated in coconut, turmeric and ginger, charred and served with a silky, tangy peanut dipping sauce.
These Thai-style chicken satay skewers are exactly what you want when you crave something sticky, smoky and utterly moreish. The marinade of coconut, turmeric and ginger gives the chicken a fragrant, slightly golden edge while the silky peanut sauce provides the salty-sweet finish.
Perfect for a midweek grill, a weekend barbecue or as a starter at a dinner party — they’re fuss-free but feel special. Make the sauce ahead to save time and simply char the skewers just before serving.
Ingredients
- 600 g Chicken thigh fillets, boneless skinless — trimmed and cut into 2 cm strips
- 270 ml Coconut milk — use full-fat canned coconut milk for best flavour
- 45 ml Tamari — use gluten-free tamari if required
- 30 ml Fish sauce
- 30 ml Palm sugar — or soft brown sugar
- 3 Garlic cloves — 2 minced for the marinade, 1 for the sauce
- 20 g Fresh ginger — finely grated
- 5 ml Ground turmeric
- 5 ml Ground coriander
- 5 ml Ground cumin
- 1 Lime — zest and juice
- 30 ml Vegetable oil
- 150 g Smooth peanut butter — smooth gives a glossy sauce; crunchy will be textural
- 30 ml Water — to loosen the sauce
- 1 Red chilli — finely chopped, adjust to heat preference
- 10 g Fresh coriander — leaves picked, to garnish
- Sea salt — to taste
- Ground black pepper — to taste
Equipment
- bamboo skewers
- griddle pan or barbecue
- small saucepan
- mixing bowl
Instructions
Soak bamboo skewers in cold water for 30 minutes to stop them burning under high heat.
Make the marinade: in a mixing bowl whisk together half the coconut milk, tamari, fish sauce, palm sugar, 2 minced garlic cloves, grated ginger, ground turmeric, ground coriander, ground cumin and the juice and a little zest of the lime until sugar dissolves.
Toss the chicken strips in the marinade, making sure every piece is coated. Cover and chill for 60 minutes — no longer than 2 hours or the lime will begin to 'cook' the meat.
Thread marinated chicken onto the soaked skewers, leaving a little gap between pieces so heat circulates.
Heat a griddle pan or heavy frying pan until very hot. Add the vegetable oil then cook the skewers 3–4 minutes per side (about 8 minutes total), turning once, until well charred at the edges and cooked through.
While the chicken cooks, make the peanut sauce: warm the remaining coconut milk in a small saucepan over a low heat, whisk in the smooth peanut butter, tamari, fish sauce, palm sugar, finely chopped red chilli, lime juice and the water. Simmer gently for 3–5 minutes until glossy and smooth; adjust seasoning.
Transfer cooked skewers to a plate and rest for 5 minutes. Sprinkle with chopped fresh coriander and season lightly with sea salt and ground black pepper.
Serve the skewers hot with the warm peanut sauce in a small bowl for dipping and lime wedges if you like.
Tips
- Soak bamboo skewers well — this prevents them bursting into flames when they hit the heat.
- Use chicken thighs not breasts for juicier skewers; thighs tolerate the high heat and marinade better.
- Keep the sauce warm over the lowest heat; add a splash of water if it thickens too much after resting.
- If you want a cleaner finish, scrape excess marinade off the skewers before cooking to avoid burning.
- Make the peanut sauce up to 3 days ahead; reheat gently and whisk in a splash of water or coconut milk if it thickens.
Substitutions
Tamari → Soy sauce (use 3 tbsp soy sauce if not gluten-free)
Noticeably differentPalm sugar → Soft brown sugar (same quantity)
Stays closeSmooth peanut butter → Almond butter (150 g) — different flavour and slightly less traditional
Noticeably differentChicken thigh fillets, boneless skinless → Chicken breast (600 g) — will be slightly drier; do not overcook
Stays close
Nutrition
Per serving · estimated
- 710
- Calories
- 40 g
- Protein
- 20 g
- Carbs
- 52 g
- Fat
- 3 g
- Fibre
- 8 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this nut-free?
Yes — swap the peanut butter for tahini or sunflower seed butter; the texture will be similar but the flavour is noticeably different from classic satay.
How can I tell when the chicken is cooked?
Cut the thickest piece to check there’s no pink and the juices run clear, or use a probe thermometer — the safe internal temperature is 75°C.
Can I marinate the chicken overnight?
You can marinate up to 24 hours, but because the marinade contains lime and tenderisers keep it to no more than 8–12 hours to avoid a mushy texture; 1–2 hours is ideal.
How long will the peanut sauce keep?
Stored in an airtight container in the fridge it keeps for up to 3 days. Reheat gently and whisk in a little water if it has thickened.
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