Updated: The Best Chicken Satay

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 filletsdiced 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.

Chicken satay with rice, peanut sauce and Asian-inspired salad

These juicy chicken scewers are absolutely wonderful. You can serve them cold on a picnic; with a salsa dip as a canapé or with rice and peanut sauce as a fulfilling dinner. The chicken should in an ideal world be marinated for 48 hours, but if in a rush, over night will do fine.

Chicken, rice and peanut sauce needs vegetables. Both the fresh salad with pak choi and this pickled cucumber is a nice contrast to the thick and creamy sauce.

Chicken satay scewers, serves 2

300 g chicken fillets

6 garlic cloves, chopped

4 tsp ground coriander

4 tsp brown sugar

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

2 tsp salt

120 ml soy

4 tsp freshly grated ginger (or dried)

6 tbsp olive oil

Dice the chicken. Mix the ingredients for the marinade. Place both in a ziplock bag (bowl covered with cling film) and marinate at least over night in the fridge. Put the meat on scewers and fry in oil.

Asian-inspired salad, serves 2

2 pak choi

100 g sugar snaps

a handful radishes, thinly sliced

3 spring onions, sliced

1/2 red onion, sliced

sesame seeds

1/2 lime, the juice

olive oil

Blanch the pak choien and sugar snaps. Plate, and add onions, radishes and sesame seeds. Add the lime juice and olive oil.

Peanut sauce, serves 2

200 g coconut milk

3-4 tbsp smooth peanut butter

1 tbsp sweet chilli sauce

1/2 lime, the juice

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.

Asian-inspired quick pickle

1/2 cucumber

acetic acid solution (1 part acetic acid to 7 parts water)

75 ml caster sugar

1 tsp salt

a splash of rice vinegar

1/2 red chilli, finely chopped

coriander, chopped

Slice the cucumber wuth a cheese slicer, mix with the chilli. Add sugar, salt, acetic acid solution to almost cover the mixture and rice vinegar. Add the coriander. Keeps in the fridge for a few days.