Satay Chicken Skewers with Peanut Sauce
Satay Chicken Skewers with Peanut Sauce
Ingredients
For the Chicken Skewers
- 500 grams skinless chicken thigh, cut into 2.5cm pieces
- 50 ml coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon curry powder
- 1 teaspoon honey
- 1 teaspoon salt
For the Peanut Sauce
- 40 grams PB2 powder
- 50-100 ml hot water
- 1 tablespoon coconut milk
- 1 teaspoon red curry paste
- 1 teaspoon dark soy sauce
- 1 lime, squeeze of
- 1 teaspoon crushed peanuts, optional
For Serving (Optional)
- as needed coriander, fresh
- as needed chilli, sliced
- as needed lime wedges
- 150 grams cooked rice, per serving, for rice bowl
Instructions
- 1
In a medium bowl, whisk together the 50 ml coconut milk, 1 teaspoon red curry paste, 1 tablespoon curry powder, 1 teaspoon honey, and 1 teaspoon salt until thoroughly combined.
⏱️ 5 min
- 2
Add the 500 grams of chicken thigh pieces to the marinade. Ensure all chicken pieces are well coated. Cover the bowl and refrigerate to marinate for a minimum of 2 hours, or ideally overnight, for best flavor.
⏱️ 5 min
- 3
In a separate bowl, whisk the 40 grams of PB2 powder into 50-100 ml of hot water until the mixture is smooth and free of lumps. Then, stir in the 1 tablespoon coconut milk, 1 teaspoon red curry paste, 1 teaspoon dark soy sauce, and a squeeze of lime juice. Taste the sauce and adjust the seasonings (more lime, soy, or curry paste) to your preference.
⏱️ 10 min
- 4
Thread the marinated chicken pieces onto 8 skewers, aiming for approximately 60 grams of chicken per skewer.
⏱️ 10 min
- 5
Preheat your oven to 220°C (425°F) or prepare your grill/barbecue for direct heat. If using an oven, place the skewers on a baking sheet on the top shelf. Cook the skewers for 3–4 minutes per side, turning as needed, until they are charred and cooked through. Alternatively, for pan cooking, spray a hot skillet with oil and cook for the same duration per side. The oven or grill method is recommended to prevent the marinade from sticking.
⏱️ 15 min•🌡️ 220
- 6
Once cooked, remove the skewers from the heat and let them rest for 2 minutes. If using, sprinkle the 1 teaspoon crushed peanuts over the prepared peanut sauce. Arrange the satay chicken skewers on a serving plate, garnished with fresh coriander, sliced chilli, and lime wedges. Serve immediately with the peanut sauce on the side. For a rice bowl, serve 4 skewers with 150 grams of cooked rice and a generous amount of peanut sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Satay Chicken Skewers with Peanut Sauce
For the Chicken Skewers
- 500 grams skinless chicken thigh, cut into 2.5cm pieces
- 50 ml coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon curry powder
- 1 teaspoon honey
- 1 teaspoon salt
For the Peanut Sauce
- 40 grams PB2 powder
- 50-100 ml hot water
- 1 tablespoon coconut milk
- 1 teaspoon red curry paste
- 1 teaspoon dark soy sauce
- 1 lime, squeeze of
- 1 teaspoon crushed peanuts, optional
For Serving (Optional)
- as needed coriander, fresh
- as needed chilli, sliced
- as needed lime wedges
- 150 grams cooked rice, per serving, for rice bowl
Instructions
- 1
In a medium bowl, whisk together the 50 ml coconut milk, 1 teaspoon red curry paste, 1 tablespoon curry powder, 1 teaspoon honey, and 1 teaspoon salt until thoroughly combined.
⏱️ 5 min - 2
Add the 500 grams of chicken thigh pieces to the marinade. Ensure all chicken pieces are well coated. Cover the bowl and refrigerate to marinate for a minimum of 2 hours, or ideally overnight, for best flavor.
⏱️ 5 min - 3
In a separate bowl, whisk the 40 grams of PB2 powder into 50-100 ml of hot water until the mixture is smooth and free of lumps. Then, stir in the 1 tablespoon coconut milk, 1 teaspoon red curry paste, 1 teaspoon dark soy sauce, and a squeeze of lime juice. Taste the sauce and adjust the seasonings (more lime, soy, or curry paste) to your preference.
⏱️ 10 min - 4
Thread the marinated chicken pieces onto 8 skewers, aiming for approximately 60 grams of chicken per skewer.
⏱️ 10 min - 5
Preheat your oven to 220°C (425°F) or prepare your grill/barbecue for direct heat. If using an oven, place the skewers on a baking sheet on the top shelf. Cook the skewers for 3–4 minutes per side, turning as needed, until they are charred and cooked through. Alternatively, for pan cooking, spray a hot skillet with oil and cook for the same duration per side. The oven or grill method is recommended to prevent the marinade from sticking.
⏱️ 15 min•🌡️ 220 - 6
Once cooked, remove the skewers from the heat and let them rest for 2 minutes. If using, sprinkle the 1 teaspoon crushed peanuts over the prepared peanut sauce. Arrange the satay chicken skewers on a serving plate, garnished with fresh coriander, sliced chilli, and lime wedges. Serve immediately with the peanut sauce on the side. For a rice bowl, serve 4 skewers with 150 grams of cooked rice and a generous amount of peanut sauce.
⏱️ 5 min