Marinated Satay Chicken

    3 hours

    Satay chicken skewers are a great option for a light dinner or a weekend barbecue. Traditionally they are served with a spicy peanut sauce.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 2cm fresh ginger, finely diced
    • 2 tablespoons soy sauce
    • juice of 1/2 lime
    • 1 tablespoon oil
    • 350g boneless skinless chicken breast, cut into large cubes
    • 1 capsicum, cut into chunks
    • 1 zucchini, cut in thick slices
    • 2 portabella mushrooms, cut into cubes
    • Satay sauce
    • 2 teaspoons oil
    • 1 onion, finely diced
    • 1/3 cup unsalted peanuts, diced
    • 1 clove garlic, diced
    • 1 teaspoon Thai curry paste
    • 1 tablespoon soy sauce
    • 1 teaspoon white sugar
    • 2/3 cup coconut milk

    Preparation:30min  ›  Cook:30min  ›  Extra time:2hours marinating  ›  Ready in:3hours 

    1. In a bowl, combine ginger, soy sauce, lime juice and oil. Add chicken chunks and coat well. Cover and marinate 2 hours. Soak 8 wooden skewers.
    2. Make the satay sauce: heat the oil in a saucepan, add onion and cook 5 minutes. Add peanuts and cook another 5 minutes. Add garlic, curry paste, soy, sugar and coconut milk and bring to a boil. Simmer 5 minutes until sauce is thickening, then transfer to a blender and puree.
    3. Preheat the grill. Thread the chicken onto skewers alternately with the capsicum, zucchini and mushrooms. Place on a baking tray and brush with the marinade. Cook 10-15 minutes, turning and basting once or twice. You can also do this on the barbecue.
    4. Meanwhile, reheat the satay sauce. Serve skewers drizzled with sauce.

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