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Chicken satay skewers Recipe

Marinated chicken skewers with lime, cumin and coriander served with a homemade peanut and coconut satay sauce.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(13 votes) 4.5/5
Ingredients
Pour people
  • Chicken breast(s) (150g) - skinless : 3 whole
  • For the vinaigrette
  • Garlic clove(s) : 1 whole
  • Lime(s) : 1 whole
  • Caster sugar : 30 g
  • Ground turmeric : 15 g
  • Ground cumin : 3 g
  • Ground coriander : 3 g
  • Sunflower oil : 30 ml
  • For the sauce
  • Crunchy peanut butter : 100 g
  • Unsweetened coconut milk : 100 ml
  • Water : 50 ml
  • Fresh ginger : 15 g
  • Red chilli(s) : 1 whole
  • Soy sauce : 30 ml
  • Caster sugar : 15 g
  • Ground cumin : 5 g
  • Ground turmeric : 7.5 g
Method
  • ETAPE 1

    Zest the lime and then combine with the rest of the marinade ingredients.
    Cut the chicken into strips and add to the marinade. Mix well then leave in the fridge overnight.

  • ETAPE 2

    Peel and finely grate the ginger. Place all the satay sauce ingredients in a pan (except for the peanut butter) and simmer for 5 minutes. Season well and then mix into the peanut butter.

  • ETAPE 3

    Place the chicken strips on skewers and cook on a griddle or in a hot frying pan. Turn often to ensure the chicken is cooked on all sides.

  • ETAPE 4

    Serve the skewers with the satay sauce.

Chef's tip

«Prepare these in advance - griddle lightly but do not cook through. Finish cooking in the oven for 5 minutes at 200'C.»

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