Chicken Satay Skewers

by Barry Lewis

Prep time
10 mins
Cook time
20 mins


3tbsp Soy Sauce
2tbsp Sesame Oil
1 tbsp Honey
1 red chilli
2 garlic cloves
Satay Sauce
1tsbp sesame oil
1 onion, chopped
1 clove of garlic, chopped
200ml coconut milk
200g peanut butter
fresh chopped coriander
500g Chicken thighs

In this video recipe learn how to make chicken satay skewers using chicken thighs, juicy, chunky kebabs lightly charred indoors under the grill alongside a peanut satay sauce.
The recipe is broken down into 2 steps – the marinade and the satay sauce. First up we will make the marinade.

You’ll need a food processor for this (well the satay sauce too, but I kept it chunky), add all of the marinade ingredients to the food processor, and whizz away until finely blended and brown in colour. Remember that you can remove the seeds from the chilli to take some of the heat out. Slice up your chicken thighs into even chunks, place in a shallow bowl or dish and pour the marinade all over, using a spoon to coat it. Cover in cling film and place in the fridge, the longer you can leave it, the better it will taste.

For the satay sauce get a frying pan over a low flame, warm up the sesame oil and add in the chilli and onion. Fry for about 5 minutes adding the chopped garlic for one final minutes. Push in the coconut milk, peanut butter and a drizzle of the honey, stir through well to combine over the heat. Add a little fresh coriander before removing from the heat, then place into a ramekin ready for serving.

Grill the skewers for ten minutes either side or until charred and cooked through, serving up with the peanut sauce alongside.