Satay Chicken Skewers

Updated: Apr 17


Chicken Satay! What can I say, this Indonesian infamous classic packs a punch due to its aromatic, rich and moorish flavours from the satay sauce and skewers. To complete a good satay its standard to serve along side with a few various pickled vegetables to cut through the richness of the satay! This has to be one of my favourite things to eat and let's get straight into the recipe!

To serve 4

Cook Time: 30 mins

Prep Time: 45 mins

Marinade Time: 1-12 hrs


Chicken and Marinade:

8 chicken thighs

1 shallot

3 garlic cloves

2 tbsp palm sugar

1 tbsp turmeric

1 tsp mild curry powder

1 tsp chilli powder

1 tsp ground coriander

100ml coconut milk

30ml sesame oil

Satay Sauce:

2 lemongrass

2 shallots

2 long red chillies

4 garlic cloves

3 tbsp peanut butter

90mls tamarind stock

200mls coconut milk

2 tbsp palm sugar

sesame oil

fish sauce to season

Pickled vegetables:

120mls rice vinegar

40g white sugar

1 cucumber

1 carrot

2 shallots

2 red chillies



Chicken and Marinade:

  1. Let's begin by making up the marinade for the chicken, start by finely mincing 1 shallot and 3 cloves of garlic. When minced, add to a large mixing bowl along with 1 tbsp of turmeric, 1 tsp chilli powder, 1 tsp curry powder, 1 tsp ground cumin, 2 tbsps palm sugar, 30mls of sesame oil, 1-2 tbsp fish sauce and 100mls of coconut milk. Mix well until the sugar dissolves then set the marinade to one side.

2. For the chicken, carefully remove the thigh bones and leave the skin on the thighs. Next slice each thigh lengthways into strips then add the strips to the marinade. Mix well to completely coat the chicken then allow to marinade for at least 1 hour or overnight would be perfect.

3. After at least 1 hour of marinating the chicken, we can move onto skewering the chicken. Simply weave each skewer with 2-3 strips of the chicken thigh then repeat until all of the chicken has been skewered. When ready place all of the skewers to one side for now.


4. To make up the pickles start with the pickling liquid, in a small mixing bowl add 40g of white sugar and 140mls of rice vinegar. Simply whisk well until the sugar dissolves then place to one side. Next to make up the pickles, for the cucumber and carrot simply use a peeler to peel into thin strips. Slice 2 shallots into rings and slice 2 long red chillies. Add the vegetables to the pickling liquid and evenly coat the vegetables. Allow to pickle for at least 30 minutes before serving.


5. Before we begin to grill the skewers we can make up a simple satay sauce. Before we begin start by finely mincing 2 lemongrass stalks, 4 garlic cloves, 2 shallots and 2 long red chillies. Next place a saucepan onto a medium heat then add a drizzle of sesame oil. Add the minced aromatics and saute for 3-5 minutes until fragrant.

6. Now fragrant we now want to add 3 tbsps of crunchy peanut butter, 90mls of tamarind stock or 20g of tamarind concentrate, 2 tbsps palm sugar, 1-2 tbsps chilli powder, 30mls sesame oil and 200mls of coconut milk. Mix well and reduce the sauce until the coconut milk just begins to split and the sauce becomes intensified. When ready season with fish sauce then place the sauce to one side.