Recipes by Nick Nairn
Excellent quality, delicious taste, superb consistency – some of the best I’ve ever hadMore About Nick Nairn
Nick Nairn's Chicken Satay Recipe
Perfect for a Christmas party
For the chicken
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp freshly grated ginger
- 575g chicken breast fillets Buy Now
- 2 tbsp fish sauce (nam pla)
- 1 tbsp curry powder
- pinch turmeric
- salt and pepper Buy Now
- 120ml coconut milk
- 45g light brown sugar
For the peanut sauce
- 100g crunchy peanut butter
- 3 cloves garlic, chopped
- 1-2 tbsp red curry paste (to taste)
- 1 tsp fish sauce (nam pla)
- 120ml coconut milk
- 10g brown sugar
- juice and zest of a lime
1. The day before combine everything apart from the chicken for the marinade then add in the chicken. Cover and marinate overnight in the fridge. At the same time cover the wooden sticks with water and leave to soak to prevent the wood from burning on the grill.
2. On the day, thread the chicken pieces onto the skewers, loosely folding the strips along the sticks to form a wavy shape. Placed on a tray in the fridge until ready to cook.
3. For the peanut sauce, combine all the ingredients, apart from the lime juice, to form a smooth sauce. If it’s too thick thin with a little water. Now add the lime juice, tasting as you go to check the balance of flavours.
4. To cook, place the kebabs on a medium to high heat. Turn the kebabs regularly and brush liberally with the remaining marinade. Cooking should take no more than 10 minutes. Serve with the peanut dipping sauce. Perfect on their own as a starter, or perfect for party food.
About this chicken satay recipe
Not only is this chicken satay recipe absolutely delicious, but it can be made for peanuts! Literally. Thought to have originated in Indonesia or Malaysia, this popular south-east Asian street food can easily be recreated a home and served as fancy finger food or a stylish starter.
Get the full benefit of this chicken satay recipe by preparing the marinade the day before. This will give the meat ample time to fully develop the mouth-watering satay flavour. And while the original recipe makes use of beef, lamb, pork or even exotic meats such as lizard, turtle or crocodile, we’ll stick with good old chicken! For this easy chicken satay recipe, we recommend putting our fresh skinless chicken fillets to good use.