Chicken satay
- Barney Desmazery
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Makes 12
Easy
Prep: 30 mins
Cook: 10 mins
A star rating of 4.6 out of 5.102 ratingsRate
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Try our easy recipe for chickens satay skewers. Marinating the chicken in a zingy ginger and peanut sauce makes it extra succulent and juicy.
Freezable (uncooked)
Dairy-free
Egg-free
Low sugar
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Barney's tips for making chicken satay:
- I like to marinate the chicken for as long as I can before cooking. Even 30 minutes makes a difference, but if I have a few hours, the flavours really soak into the meat and keep it wonderfully tender.
- If the satay sauce feels a little thick, I'll loosen it with a splash of coconut milk or warm water until it's smooth enough for dipping or drizzling over the chicken.
- This recipe is easy to adapt depending on what you have to hand. I'll often swap chicken breast for boneless chicken thighs, which stay particularly juicy on the barbecue or under the grill.
- If I'm cooking for a crowd, I'll make the satay sauce a day ahead and keep it in the fridge. Then all I need to do is cook the chicken and gently warm the sauce before serving.
Ingredients
Nutrition
Units:
MetricUS
-
small piece ginger
-
2 garlic cloves
-
zest and juice 1 lime
-
1 tsp clear honey
-
1 tbsp soy sauce
-
1 tbsp mild curry powder
-
3 tbsp smooth peanut butter
-
500g pack skinless chicken breast fillets
-
165ml can coconut milk
-
1 tsp vegetable oil
-
cooked rice
and lime wedges, to serve
For the cucumber salad
-
1 cucumber
-
2 tbsp white wine vinegar
-
1 tbsp golden caster sugar
-
sweet chilli sauce
(optional)
-
bunch coriander
leaves picked (optional)
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Nutrition: per skewer
-
kcal117
-
fat6g
-
saturates3g
-
carbs4g
-
sugars3g
low
-
fibre1g
-
protein12g
high
-
salt0.3g
low
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Method
-
step 1
Make the marinade: Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Give it a good mix, adding a small splash of water if it’s too stiff, then spoon two-thirds of the mix into a small pan. Set aside for Step 4.
-
step 2
Put the chicken in the sandwich bag, one breast at a time, and flatten each one with a rolling pin or a meat mallet. Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
-
step 3
While the chicken is marinating, pour the coconut milk into the pan and stir together with the peanut butter mix. Heat the sauce gently whilst stirring.
-
step 4
Thread the chicken into ‘S’ shapes onto the skewers. Heat the grill to high and brush a baking tray with oil. Line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
-
step 5
Using a swivel-blade peeler, peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until you get to the seeds. Repeat with each side of the cucumber.
-
step 6
Mix a dressing for the cucumber. Mix the vinegar and sugar until the sugar dissolves. Add the sweet chilli, if using, then pour over the cucumber and add the coriander. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.
Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.
Recipe from Good Food magazine, July 2013
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A star rating of 4.6 out of 5.102 ratings
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