Coconut chicken satay & peanut sauce

Coconut chicken satay & peanut sauce
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I found out about chicken satay thanks to my mother-in-law, who often ordered them from a fantastic neighbourhood restaurant.

This is the first time I’ve made them myself and they’re definitely worth it. It’s a pretty affordable recipe, since the marinade and sauce are made with really similar ingredients to make shopping easy. 

  • ServesServes 4
  • Prep time20 min
  • Cook time15 min
  • Timeout30 min
  • FreezingFreezes well



  • 12 wooden skewers
  • Lime quarters, for serving
For the marinade
  • 2 chicken breasts, cut into strips
  • 1 cup coconut milk
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, finely chopped
  • Juice and zest of 1 lime
  • 1/2-1 tablespoon sambal oelek
  • Salt and pepper, to taste
For the sauce
  • Dash of olive oil
  • 1 tablespoon fresh ginger, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon sambal oelek
  • 1 tablespoon soy sauce
  • 1/2 cup peanut butter
  • 1/3 cup coconut milk
  • Salt and pepper, to taste
  • Water, as needed


  1. Preheat the barbecue.
  2. Place all the marinade ingredients in a large resealable plastic bag and marinate for at least 30 minutes.
  3. Meanwhile, soak wooden skewers in water.
  4. In a small saucepan, heat a dash of olive oil over low heat and sauté the ginger, garlic, and sambal oelek.
  5. Add the soy sauce, peanut butter and coconut milk and stir until texture is smooth. Season and cook for 2 more minutes. Add some water if it’s too thick.
  6. Place the chicken on the skewers and grill for 2–3 minutes per side.
  7. Serve with sauce and lime wedges. 
Recipe published on August 19, 2018