Chicken Satay Skewers are always the first thing I order when I am at a Thai Restaurant (or in Thailand!).
So when I came home from Thailand I knew it was about time I recreated it! Little did I know it would be so easy to create such authentic delicious flavour of the satay sauce.
First you need to marinate the chicken for as little as 10mins while you prep the sauce (if you have the time marinate overnight, but don’t stress if you don’t have the time!).
Now the trick to getting a really delicious flavour is the perfect grill marks. The best way to do this is ensure that your BBQ plate or pan is super hot before you add the chicken.
As for the sauce I love to use either crunchy or smooth NATURAL peanut butter. If you don’t have natural you can use any peanut butter, but it really doesn’t need the added sugar!
Make extra sauce and save it to drizzle over EVERYTHAAANNG!!! Well that is what I do anyway. I makes a super delicious dressing for a herby salad!
Finish off the entree by serving drizzled with some coriander, lime and crushed peanuts!
Chicken Satay Skewers
- 2 chicken breast
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 1 tbsp siracha
- 2 gloves garlic
- 8-10 wooden skewers
- ½ cup smooth peanut butter
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 1 tbsp siracha reduce if you don’t like it spicy
- 1 clove garlic
- 1 cup water
- ¼ cup peanuts finely chopped
- Slice the chicken breast length ways into 1-2cm think slices. In a small bowl combine the soy sauce, fish sauce, siracha and garlic cloves. Pour the marinate over the chicken and marinate for at least 10mins or up to 4hrs. Meanwhile soak the wooden skewers in water so that they don’t burn.
- To make the sauce: Combine all of the ingredients, except for the peanuts in a small saucepan and bring to the boil for 1-2mins, remove from the heat and mix in the peanuts. Pour into a bowl and set aside.
- Push the skewers through the chicken and then preheat a griddle pan or preferably a BBQ!
- Once the BBQ or pan is hot, cook the chicken for 4-5min on each side until cooked through. Serve on a platter with satay sauce, coriander and fresh lime.
Looking for your more recipes to impress your guests? Try our favourites!
– and for something a little sweet: Blueberry scones