I already have a chicken satay recipe up on the blog, but the last time I made it I thought it was a little bit lacking, so with inspiration from Rosie’s version I sort of amalgamated the two into what I think is the perfect chicken satay.

The marinade, the cooking method and of course THE SAUCE all really matter here, and this is how I think it’s best enjoyed. I added the chillies after cooking so everyone can adjust the hotness they want, but don’t worry, the meat is still full of flavour! I highly recommend the tangy cucumber and radish salad and the sesame broccoli too – they both add another dimension (and some lightness) to the dish.

The Best Chicken Satay, serves 4

600 g chicken thigh fillets – diced into smaller pieces (2 cm x 2 cm or so)

8 garlic cloves, chopped

6 tsp ground coriander

4 tsp honey

1 tbsp black pepper (no, it is not a typo)

2 tsp salt

240 ml soy sauce

180 ml olive oil

wooden skewers soaked in water for an hour

To serve:

bunch fresh coriander, chopped

1 lime, cut into wedges

1-2 red chillies, chopped

Dice the chicken. Mix the ingredients for the marinade and pour into a bowl or a shallow dish. Add the chicken and make sure every piece is coated with the marinade. Leave it for at least 3-4 hours but preferably overnight in the fridge, covered by cling. Thread the chicken onto the skewers and place on an oven rack with a tin foil covered baking tray underneath (to catch the juices). Place the tray under the grill turned on medium-high. Grill the chicken for 10 minutes until nice and browned. Take it out, turn the skewers over and cook for another 10 minutes.

Meanwhile cook the rice (I prefer basmati), make the sauce and prepare the vegetables.

Satay sauce, serves 4

400 g coconut milk

8 tbsp smooth or chunky peanut butter

2 tbsp sweet chilli sauce

1 lime, the juice

salt and pepper

Bring the coconut milk to the boil. Add the peanut butter and let it cook for a few minutes. Add sweet chilli and lime juice until it is perfectly balanced. Season with salt and pepper.

Sesame broccoli, serves 4

2 packets tenderstem broccoli (approx 300 g)   

2 tbsp toasted sesame oil

4 tsp sesame seeds 

1/2-1 lemon or lime, the juice 

salt and pepper 

Trim the dry ends of the broccoli. Place in a large frying pan and almost cover with boiling water. Add salt and cook for about a minute on high heat. Drain and return to the hot pan. Add sesame oil and squeeze with lemon. Toss and add sesame seeds and season.

Cucumber and radish salad, serves 4

1 cucumber

1 small bag/bunch of radishes

1/2 lime, the juice

1 tsp toasted sesame oil

1 tbsp mild olive oil

salt and pepper

Slice both vegetables thinly and place in a bowl. Add lime juice and oil, salt and pepper and stir to combine.