Grilled Chicken Satay Skewers Recipe

How to make Grilled Chicken Satay Skewers


  1. Cut the chicken breast into bite-sized pieces and place into a mixing bowl with half of the marinade. Toss to combine, cover and refrigerate for at least an hour.
  2. To make the dipping sauce, place the coconut milk, peanut butter and remaining marinade into a small saucepan set over a medium heat. Stir until combined then allow it to thicken slightly. Taste and season with soy sauce if desired. Pour into a serving bowl.
  3. Make the salad by mixing the baby spinach, cucumber, red onion and coriander together. Season with some salt and juice of half a lime.
  4. Preheat a chargrill or bbq to medium-high. Thread the chicken pieces onto 8 skewers. Grill for 12 minutes, turning regularly, or until cooked through and nicely coloured on all sides. Set aside to rest.
  5. Meanwhile, cook the roti paratha in a frypan, according to packet instructions.
  6. Serve the chicken skewers with the salad, roti paratha and a bowl of dipping sauce on the side. Sprinkle with the peanuts. Serve with lime wedges.

Tip: The chicken can be marinated in the fridge, for up to 24 hours ahead.

Optional: You can swap the roti paratha for brown or white rice