Chicken satay skewers with peanut sauce
40 min · 45 g protein · 422 cals / serving
Charred, turmeric-gold chicken skewers marinated in soy, curry spices and garlic, cooked hot on the barbecue or grill pan until sticky at the edges, with a rich, tangy peanut sauce of peanut butter, light coconut milk, lime and sweet chilli for dunking. A crunchy cucumber, carrot and herb salad with lime on the side keeps every bite fresh.
Ingredients
Skewers
- 350 g chicken thigh, trimmed, in 3 cm strips
- 350 g chicken breast, in 3 cm strips
- 4 tsp soy sauce
- 2 tsp honey
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 cloves garlic, crushed
- 2 tsp lime juice
- 1 tsp canola oil
Peanut sauce
- 30 g peanut butter, smooth
- 150 ml light coconut milk
- 50 ml water
- 2 tsp soy sauce
- 3 tsp lime juice
- 3 tsp sweet chilli sauce
- 1 small clove garlic, grated
- 1/2 tsp red pepper flakes
Salad
- 3 Lebanese cucumbers, sliced
- 1 large carrot, shaved into ribbons
- 1/2 small red onion, thinly sliced
- 4 tsp rice vinegar
- a handful fresh cilantro, coriander leaves
- a few sprigs fresh mint, leaves picked
Steps
- Mix the soy sauce, honey, curry powder, turmeric, coriander, cumin, garlic, lime juice and oil in a bowl. Add the chicken and toss to coat, then thread onto 12 skewers (soak bamboo ones in water for 20 minutes first). Leave for 15 minutes, or chill up to a day.
- For the peanut sauce, whisk the peanut butter, peanut powder, coconut milk, water, soy sauce, lime juice, sweet chilli, garlic and chilli flakes in a small saucepan over low heat for 2–3 minutes, until smooth and thick enough to coat a spoon. Loosen with a little water if needed.
- Toss the cucumber, carrot and red onion with the rice vinegar and a pinch of salt, and fold in the coriander and mint just before serving.
- Heat a barbecue, chargrill pan or grill to high. Cook the skewers 8–10 minutes, turning every couple of minutes, until charred at the edges and 165°F in the thickest piece. Serve with the warm peanut sauce and the salad.
Good to know
Why peanut powder as well as peanut butter?
Powdered peanut butter is peanut with most of the oil pressed out. Mixed half and half with real peanut butter, the sauce keeps its deep roasted flavour and silky texture with far less fat.
Chicken breast instead of thigh?
Breast works and is leaner, at about 71 instead of 66, but it dries out quickly over high heat. Cut it slightly thicker and take it off the grill as soon as it hits 165°F.
What else goes with it?
Steamed jasmine rice, or rice cooked in a little coconut milk, is the classic. Grilled corn and a wedge of lime make it a barbecue spread.
Per
- Calories
- 111
- Protein
- (44%)
- 12 g
- Fat
- (38%)
- 5 g
- Carbohydrates
- (19%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 178 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1687 kcal goes into the pot and 1709 g of ingredients comes out as about 1515 g of food: 111 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.