• Satay Chicken Skewers

    satay chicken skewers

    Ideal appetizer or as a main meal


    • 4 chicken breasts cut into 1 inch strips

    For marinade

    • 1 small onion, minced
    • 2 cloves garlic, crushed
    • 2 teaspoon mild chili powder
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon pepper
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • 3 tablespoons soy sauce

    For satay sauce

    • 1 and 1/2 cups full fat coconut milk
    • 1/3 cup almond butter
    • 2 tablespoons honey
    • 1 tablespoon fish sauce
    • 2 teaspoons lime juice
    • pinch of salt and pepper
    • 1/4 teaspoon red pepper flakes (optional)


    1. Mix all ingredients for the marinade together until well combined
    2. Transfer to a seal-able container or zip lock bag and add chicken pieces. Marinade in the refrigerator for a minimum of 2 hours and up to 24 hours for a much stronger flavour
    3. To make the sauce, combine all of the ingredients into a saucepan over a medium – high heat and bring to a boil before immediately reducing the heat to a low simmer for 5 minutes. Allow the sauce to thicken and taste to adjust seasoning to your liking
    4. Remove from heat and allow to cool slightly while cooking the chicken
    5. Skewer the chicken onto wooden skewers and grill for 3-4 minutes each side or until the chicken is cooked all the way through
    6. Pour warm sauce over skewers or serve along side them