Chicken Satay Skewers with Peanut Sauce



Tegel Fresh Chicken Skinless Thighs SHOP WITH MENUAID


  • 2 stems lemongrass, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 5cm piece fresh ginger, grated
  • ½ teaspoon dried turmeric
  • 3 tablespoons kecap manis
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 750g Tegel Fresh Chicken Skinless Thighs, cut into thin strips
  • 20 bamboo skewers, soaked in cold water for at least 1 hour

Simple Satay Sauce:

  • ½ cup smooth peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, crushed
  • 2 teaspoons red chilli sauce
  • ¼ cup cold water – to thin sauce

To Serve - optional:

  • Spiralised carrots, radishes & daikon
  • Lime wedges
  • Chilli, sliced


  1. To make the marinade, place the lemongrass, onion, garlic, ginger, turmeric, kecap manis, lime juice and salt in a food processor and blend. Add the Tegel Fresh Chicken Skinless Thighs and stir, making sure the chicken is well coated in the marinade. Cover and marinate in the fridge for up to 1 hour.
  2. To make the satay sauce, place all the ingredients into a saucepan and place over a medium heat. Bring to the boil and stir constantly to avoid the mixture sticking. Reduce the heat and simmer for 5 minutes. Adjust the consistency by adding more water if required. Set aside.
  3. Thread the marinated chicken onto the skewers. When ready to cook, heat a barbecue or frying pan over medium heat. Grill for about 10 minutes or until well browned on all sides and cooked through.
  4. Serve the skewers on a platter with the satay sauce and optional vegetables, chilli and lime.

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