Chicken Satay with Peanut Sauce

About This Recipe

Chicken Satay with Peanut Sauce is a Southeast Asian skewers with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Metal or soaked wooden skewers
• ✓ Grill pan or barbecue
• ✓ Tongs
• ✓ Mixing bowl

Ingredients

• 650 g boneless chicken, trimmed and portioned
• 40 ml olive oil
• 30 ml lemon juice
• 20 g garlic
• 10 g oregano or spice blend
• 250 g onion and peppers
• 6 flatbreads
• 250 g yogurt or tahini sauce
• 80 g peanut butter
• 40 ml coconut milk
• 25 ml soy sauce
• 20 ml lime juice

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Portion evenly: Trim and cut the chicken into even pieces so everything cooks at the same speed.
2. Mix the marinade: Whisk the listed oil, acid, garlic, herbs and spices.
3. Marinate: Coat the chicken evenly and refrigerate for at least 30 minutes.
4. Preheat the grill: Heat the grill or grill pan until hot, then clean and lightly oil it.
5. Arrange for cooking: Remove excess marinade; thread onto skewers if required and leave small gaps between pieces.
6. Grill the first side: Cook without moving until clear grill marks form.
7. Turn and finish: Turn and continue cooking until evenly coloured.
8. Check doneness: Cook the chicken until the thickest piece reaches 75°C.
9. Rest: Rest cooked protein for 5–10 minutes, or rest vegetables for 2 minutes.
10. Serve: Serve with the listed salad, sauce or flatbread.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Chicken Satay with Peanut Sauce. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Chicken thigh → chicken breast, with shorter cooking time
• ↔ Chicken stock → light vegetable stock
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Keep raw chicken separate from ready-to-eat food. Cook the thickest piece to 75°C, clean the thermometer before and after use, and refrigerate leftovers within 2 hours.

Serving & Plating

Rest before slicing, arrange the main item neatly and serve the sauce beside or beneath it rather than covering crisp surfaces.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 520 kcal

Protein: 42 g

Carbohydrates: 38 g

Fat: 21 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.