Thai satay chicken kebabs

Prepare to fall hard for these spicy chicken skewers, which are grilled to perfection before being dipped in a zingy satay sauce. Peanut butter lovers will be in their element.

I’m a full-blown peanut butter obsessive. I would eat it every day for breakfast, lunch and dinner if my fiancée wasn’t so judgemental.

Satay chicken has always been one of my go-to dishes to order at my local Thai restaurant, which is why I spent so long perfecting this mouth-watering recipe.

I’ve added my own healthy twist by using natural yoghurt in place of coconut milk in the satay sauce, which is used as a marinade, glaze and dip for a triple hit of peanut butter.

I made a big batch for my last dinner party and they were all gone within 30 minutes.

How To Make Thai Satay Chicken Kebabs

• Chef Catling’s recipe notes
• Recipe: Thai satay chicken kebabs
• Frequently asked questions

Tips & Notes To Know

• Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat. Leave to soak in water for 30 minutes before threading with the chicken.
• Make ahead: Both the marinade and satay sauce can be prepped in advance and stored in the fridge for a few days.

Thai satay chicken kebabs

Serves: 2 Prep time: 5 mins, plus 2 hours resting time Cook time: 10 mins 10 mins

Pin

Print

Ingredients

1 tbsp runny honey
50g chunky peanut butter
2 tsp light soy sauce (reduced salt)
1/2 tbsp Thai red curry paste
1/2 tbsp lime juice, plus extra for the salad
2 garlic cloves, crushed
1 tsp Thai fish sauce
25g natural yoghurt (0% fat)
2 skinless chicken breasts, cut into large chunks
Vegetable oil, for brushing

To serve
1 tsp white sesame seeds
Small handful of fresh coriander leaves, finely chopped
1/2 red chilli, finely sliced

Instructions

Step 1
Place the peanut butter in a bowl and stir in the honey, light soy sauce, Thai red curry paste, lime juice, crushed garlic cloves and Thai fish sauce.

Step 2
Transfer half the satay sauce into a small saucepan and set aside. Pour the remaining satay sauce into a bowl and mix with the natural yoghurt. Add the chicken pieces and coat well. Refrigerate for 2 hours, then thread the chicken pieces onto four skewers.

Step 3
Heat a grill pan over a medium heat and brush liberally with vegetable oil. Paint the satay chicken kebabs with the leftover marinade and cook for 6-8 minutes, turning and basting occasionally, until the chicken is nicely charred and cooked through.

Step 4
Gently reheat the satay sauce in the saucepan and let down with two tablespoons of hot water. Keep stirring until the sauce thickens, then spoon into a serving dish.

Step 5
Divide the satay chicken kebabs between plates and sprinkle over the sesame seeds, coriander and a few red chilli slices, if desired. Serve with the satay sauce on the side.

Serving Suggestions

• With coconut, basmati, sticky or jasmine rice.
• Tossed through egg or rice noodles.
• Wrapped up in a roti or garlic and coriander naan – posh kebab style.
• As a starter with a lightly pickled cucumber salad or Asian-style slaw on the side.

Frequently Asked Questions

How Do I Know If The Chicken Is Cooked Through And Safe To Eat?

The juices should be pale gold and clear. If there are traces of blood, return to the pan for a few minutes before checking again.

If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast or thigh. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help.

What Curry Paste Should I Use?

My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body.

Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives.

What Peanut Butter Should I Use?

Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils.

A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy.