Chicken Satay
Recipe GLPR64e6c1f095668d
Succulent grilled chicken pieces marinated in a rich, aromatic peanut-based sauce infused with curry, ginger, and fresh herbs. Threaded onto skewers and cooked until golden and charred, then served with a cooling watermelon or pineapple accompaniment and a vibrant garnish of fresh coriander, toasted peanuts, and lime.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 level teaspoon medium curry powder
½ level teaspoon ground cumin
1 heaped teaspoon turmeric
3–4 fresh red chillies
2 cloves garlic
5 cm piece fresh ginger, peeled
1 bunch fresh coriander (30g)
6 tablespoons crunchy peanut butter
2 tablespoons low-salt soy sauce
6 spring onions
4 limes
8 boneless, skinless chicken thighs
1 handful shelled peanuts (about 50g)
Groundnut oil for cooking and oiling
¼ watermelon (about 1.5 kg) or 1 ripe pineapple, to serve
Directions
Place a dry pan over medium heat and gently warm the curry powder, ground cumin, and turmeric for about 1 minute, stirring constantly until fragrant. This releases the spice aromatics and builds depth.
While spices toast, deseed 2 of the chillies and peel the garlic and ginger. Transfer the toasted spices to a blender along with the deseeded chillies, garlic, ginger, and fresh coriander (reserve a few small coriander leaves in a bowl of cold water for garnish later).
To the blender, add the crunchy peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes, and the juice from 3 limes. Blend until the mixture reaches a smooth, paste-like consistency, adding splashes of water as needed to reach desired thickness. Taste the sauce and season to preference.
Cut each chicken thigh into 4 roughly equal pieces. Place the chicken pieces in a bowl and toss with half of the prepared satay sauce, ensuring each piece is well coated. Divide the coated chicken among 4 metal or wooden skewers, threading the pieces snugly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to infuse.
If using a barbecue, prepare it 1 hour before cooking and bring to a medium-hot temperature. If using a griddle pan, trim wooden skewers if necessary to fit your pan and preheat it over medium-high heat until hot.
Prepare a garnish plate: drain the reserved coriander leaves and arrange on the plate. Finely slice the white parts of the remaining spring onions and the remaining 1–2 chillies, and cut the last lime into wedges. In a separate dry pan, toast the shelled peanuts over medium heat, stirring frequently, until golden and fragrant, then crush them coarsely and add to the garnish plate.
When ready to cook, lightly oil and season the marinated chicken skewers on both sides with salt and pepper. Place them on the hot barbecue or griddle pan and cook for approximately 15 minutes, turning regularly every few minutes to ensure even cooking and caramelization. The chicken is ready when it reaches an internal temperature of 165°F and the exterior is deeply golden and charred in spots.
Transfer the cooked skewers to a serving platter. Drizzle or serve the remaining satay sauce alongside. Sprinkle the garnish plate toppings—coriander leaves, sliced spring onion whites, sliced fresh chillies, and crushed toasted peanuts—over the chicken. Serve with fresh watermelon or pineapple wedges on the side.
