• Chicken Satay Recipe Featured Image - Full Image
  • Chicken Satay Recipe Featured Image - Thumbnail Image

Chicken Satay Recipe

A perfect starter for a dinner or BBQ party.
Campbells Image

Recipe by


30 mins


Serves 4

Share on social
ingredient icon


For the chicken

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp freshly grated ginger
  • 575g chicken breast fillets
  • 2 tbsp fish sauce (nam pla)
  • 1 tbsp curry powder
  • pinch turmeric
  • salt and pepper
  • 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


  • Step 1 : Marinate the chicken

    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.

  • Step 2 : Thread the chicken

    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.

  • Step 3 : Make the peanut sauce

    For the peanut sauce, combine all the ingredients in the peanut sauce, 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.

  • Step 4 : Cook the kebabs

    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.

  • Step 5 : To serve

    Serve with the peanut dipping sauce. Perfect on their own as a starter, or perfect for party food.