When you skewer chicken on a stick and combine it with a no-cook peanut dipping sauce, steamed rice and fresh veggies, you have got an easy family dinner that is worth putting on your regular rotation. These delicious Chicken Satay Skewers can be made ahead of time and frozen, and the mouthwatering peanut sauce (which is made with a handful of pantry staples!) can also be made ahead of time, perfect for busy weeknights.
If threading chicken onto skewers isn’t your idea of a good time, simply marinate the bonless, skinless chicken and cook them whole. I’ve served these skewers with cucumber, red onion and coriander (cilantro), but you can use whatever is in season where you are (steamed veggies like broccoli, broccolini/tenderstem broccoli, green beans, pak choy, bok choy, sugar snap peas, carrots, cauliflower and baby corn would all work really well!)
Can you make Chicken Satay Skewers ahead of time?
Yes, you can refrigerate marinated Chicken Satay Skewers for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight and cook as per the recipe. Prepare the sauce and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight.
Watch how to make Chicken Satay Skewers
Are Chicken Satay Skewers suitable for leftovers?
For leftover Chicken Satay Skewers, refrigerate the cooked chicken and peanut sauce in separate containers for up to 3 days. Reheat in the microwave or oven. Not suitable for freezing once prepared.
Chicken Satay Skewers
“I have made this so many times now, I always get asked to bring it to family gatherings.” Share PrintIngredients
- 10 bamboo skewers
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp mild curry powder
- 60 ml (¼ cup) coconut milk
- 1 tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 2 tbsp olive oil
- 125 g (½ cup) natural smooth peanut butter
- 60 ml (¼ cup) sweet chilli sauce
- 1 tbsp tamari or all-purpose soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp water (or up to 3, as needed)
- 1 tbsp crushed peanuts (see note 1)
- Crushed peanuts
- Lime wedges
- Steamed rice
- Cucumber slices
- Red onion slices
- Coriander (cilantro)
- Fresh chilli
Instructions
- Soak the skewers in water for 10 minutes while you prepare the remaining ingredients.
- Place the chicken, curry powder, coconut milk, salt and pepper in a large bowl. Toss to coat. Thread the chicken onto the skewers (4–5 pieces on each skewer).
- Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Cook the chicken in batches for 8–10 minutes, turning occasionally.
- Combine the peanut sauce ingredients in a small bowl using a whisk. Add water until the sauce is creamy and at your desired consistency. It can be warmed on the stove if preferred (2–3 additional tablespoons of water will be required).
- Pile the chicken satay onto a platter. Serve a bowl of the dipping sauce on the side and scatter with crushed peanuts. Serve with lime wedges, steamed rice, cucumber slices, red onion slices, coriander and fresh chilli, if using.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Jessica says:
I want to make this to feed a crowd of volunteers at a training lunch. I am wondering if I make them the day before and refrigerate, do you think they would dry out if I put these on a baking sheet and reheat them in the oven the next day? Any other tips for reheating and serving to a crowd?
Nicole says:
Hi Jessica! That’s so generous of you to cook for a crowd. 💛 You can cook these the day before and refrigerate them. For reheating, lay the skewers on a baking tray, cover tightly with foil, then reheat gently at 160–170°C (325–350°F) until just warmed through. If you have the option, marinating and skewering ahead and cooking on the day will give the best result, but reheating them should still work well. Nic x
Jess says:
I have made this so many times now, I always get asked to bring it to family gatherings.
Nicole says:
That is fabulous feedback, Jess and really makes me happy to hear. Thanks for the rating! Nic x
Bron says:
I made this for myself and my husband…we loved it ! The first time I have made the Marinade and dipping sauce. So easy to prepare, ith most of the ingredients already on hand. I’m making it again tonight ! YUM!
Vicky says:
Delicious, packed full of flavour and so easy to make. Will definitely be saving this recipe. I even used the leftovers to make satay chicken pizza.
linzimac77 says:
Have made this recipe a few times now and never disappoints!! Great for a quick mid week dinner!! Thanks for all the great recipes!!
lucymarch says:
Fantastic recipe! A little spicy for my fussy eater but a hit with the rest of the family.
Nicole says:
Isn’t it ridiculously easy but so tasty – One of my littles find it a little bit spicy too but I get away with it… Only just. 😂 Thank you SO much for trying the recipe and taking the time to comment! x