Chicken Satay

Char-grilled chicken strips in a fragrant peanut, lime and curry marinade, with a warm coconut satay sauce for dipping and a fresh, crunchy sweetcorn-and-cucumber salad alongside. It works as a light meal or a generous, shareable appetiser. The trick is one marinade doing double duty — flavouring the chicken and forming the base of the sauce.

Why this works

• Using the peanut marinade both on the chicken and as the base of the sauce builds a consistent, deep flavour.
• Grilling the chicken until lightly charred adds smokiness against the sweet, nutty sauce.
• Warming the coconut satay sauce gently keeps it smooth rather than split or grainy.
• A bright, crunchy salad with lime and sweet chilli cuts through the richness of the peanut sauce.

Ingredient notes and swaps

• Chicken breast is classic; thigh stays juicier on the grill.
• Smooth peanut butter gives the silkiest sauce; crunchy adds texture if you like.
• Adjust the curry powder and lime to balance sweet, sour and savoury to your taste.
• It is very nearly dairy-free and gluten-free already — just check your soy sauce and curry powder.

Chicken Satay

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This classic dish. It's super nourishing, packed with flavour, & makes a brilliant meal or a finger food-style appetiser.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Thai

Calories: 1280

Ingredients Method Nutrition Notes

Ingredients

  

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• 2cm Ginger
• 2 Garlic Cloves
• Zest and juice 2 Limes
• 1 Tsp Honey
• 1 Tbsp Soy Sauce
• 1 Tbsp medium Curry Powder
• 3 Tbsp smooth Peanut Butter
• 600g pack Chicken Breast
• 200ml can Coconut Milk
• 1 tsp Vegetable Oil

For the Salad

• 200g can Sweetcorn
• 8 Spring Onions, sliced
• 1 Cucumber, cored and diced
• 50ml Sweet Chilli Sauce
• 2 Limes, juice and zest
• Handful of unsalted Roasted Peanuts

To Serve

• 10g Mint, leaves chopped
• 10g Coriander, chopped

Method

 

For the Marinade

1. Peel the Ginger and finely grate it and tip it into a bowl
2. Repeat with the Garlic and Lime zest
3. Juice the Limes, then mix it in the bowl with the Honey, Soy, Curry Powder and Peanut Butter
4. Give it a good mix then spoon two-thirds of the mix into a small pan
5. Set aside
6. Cover the Chicken Breasts in cling film and flatten each one with a rolling pin
7. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix
8. Stir well
9. Cover with cling film and chill until required
10. This can be done up to 3 hours ahead.
11. When the Chicken has nearly finished in the marinade, pour the Coconut Milk into the pan and stir together with the peanut butter mix

The sauce needs to be heated gently and stirred until it starts to thicken a little

1. Heat the grill to high and cover your baking tray with tin foil
2. Grill the Chicken strips for about 10 mins, turning occasionally, until lightly charred
3. Keep a close eye on the chicken while grilling, as grills can vary widely in intensity.

For the Salad

1. Mix all of the ingredients together when the Chicken is cooked
2. Mix thoroughly

To serve, put the Chicken on each serving plate, together with the salad and the sauce in bowls

1. Serve with fries and lime wedges on the side.

Nutrition

Calories: 1280kcalCarbohydrates: 71gProtein: 108gFat: 65gSaturated Fat: 37gSodium: 690mgFiber: 14gSugar: 28g

Notes

Ensure the sauce is heated gently and stirred constantly as it thickens. High heat can cause the coconut milk to split or the peanut butter to stick to the bottom of the pan and burn, leading to a grainy texture and an unpleasant flavour.
Keep a close eye on the chicken while grilling, as grills can vary widely in intensity. Turning occasionally helps ensure even cooking and prevents burning, aiming for that perfect light char without drying out the chicken.

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Tips for success

• Heat the satay sauce gently and stir constantly so the coconut milk does not split and the peanut butter does not catch.
• Keep a close eye on the chicken under the grill; turn it for an even, light char.
• Flatten the chicken before slicing so the strips cook quickly and evenly.

Make ahead, storage and reheating

• Marinate the chicken up to 3 hours ahead. The sauce can be made just before serving and kept warm; the salad is best dressed close to serving so it stays crisp.

What to serve it with

• Serve as a sharing plate with the salad and warm satay sauce, or make it a meal with jasmine rice or skinny fries and lime wedges.

FAQ

Can I make the satay sauce ahead? Yes — reheat it very gently, stirring, and loosen with a splash of water if needed.

Breast or thigh? Breast is leaner; thigh stays juicier on the grill.

Why did my sauce go grainy? Too high a heat — warm it gently and stir constantly.

Is it gluten-free? It can be — use gluten-free soy sauce and check your curry powder.

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