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Chicken Satay Skewers with Peanut Sauce

Chicken Satay Skewers with Peanut Sauce

Served with a creamy peanut dipping sauce, this chicken satay skewers recipe is a perfect spicy appetizer for brunch.

27 November, 2018
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serves for


total time

3 HR 5 MIN


2 cloves, finely diced
1 piece, the size of a walnut, finely diced
Coconut milk
200 ml
1 stalk, finely sliced into rings (not the woody end part)
Lime juice
3 tbsp
Sesame Oil
1 - 2 tbsp
Soy Sauce
1 - 2 tbsp, light
1 tsp
1/2 - 1 tsp
4 breast fillets, approx. 140 g each
Vegetable oil
for greasing
1, finely diced
1 tsp, freshly grated
Vegetable oil
1 tbsp
Peanut butter
100 g
Chicken stock
150 ml
Coconut milk
150 ml
Lime juice
1 - 2 tsp


How to make chicken satay skewers with peanut sauce

For the marinade

  • Mix together the garlic, ginger and coconut milk.
  • Add the lemon grass, lime juice, sesame oil, soy sauce, turmeric and cumin and mix well.
  • Thinly slice the chicken breasts lengthways, flatten each slice slightly with the blade of a knife and then mix with the marinade in a bowl.
  • Cover and chill for at least 2 hours.
  • Soak wooden skewers in cold water for around 30 minutes to prevent them from burning on the barbecue.

For the sauce

  • Briefly fry the shallot and ginger together in hot oil in a pan.
  • Add the peanut butter and fry together briefly, browning lightly.
  • Deglaze with the stock and coconut milk and simmer for around 10 minutes until thickened and creamy.
  • Blend the sauce to a fine purée.
  • Add extra stock if necessary and season to taste with lime juice, salt and cayenne pepper.
  • Heat the grill function in the oven.
  • Drain the marinated chicken strips and thread them onto the skewers.
  • Place on an oiled grill rack on a baking tray and grill on the top shelf in the oven for 6-8 minutes.
  • Turn once, browning evenly all over.
  • Serve the chicken satay skewers with small bowls of peanut dipping sauce.

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