Grilled Chicken Recipe - Chicken Satay Kebabs

This grilled chicken recipe is always a winner. Tender strips of chicken are first marinated overnight and then threaded onto skewers to make the kebabs. They take only 5 minutes to grill and the satay dipping sauce with coconut and peanuts gives an exotic twist.

Preparation Time: 35 min
Cooking time: 5 min
No. of servings: 4
Marinating Time: Overnight


  • 4 large skinless boneless chicken breasts cut into 36 long thin strips
  • 18 bamboo skewers
    For the Marinade
  • 1 small onion grated
  • 2 cloves of garlic crushed
  • 2 tablespoons soya sauce
  • 2 tablespoons sunflower oil
  • 2 teaspoons sugar
  • 1 teaspoon turmeric

    For the Satay Sauce
  • 1 cup coconut milk
  • ¼ cup smooth peanut butter
  • 2 cloves of garlic crushed
  • juice of 1 lime
  • 2 teaspoons sugar
  • 1 tablespoon soya sauce
  • ½ teaspoon chilli powder


  1. Whisk the ingredient for the marinade together and pour over the chicken.
  2. Marinade in the fridge overnight.
  3. Soak the bamboo skewers in warm water for 30 minutes (so that they do not burn when the kebabs are grilled) and in the mean time make the satay sauce.
  4. Gently heat the coconut milk in a saucepan.
  5. Add the rest of the sauce ingredients.
  6. Bring to the boil and simmer for 3-5 minutes until thick.
  7. Let the sauce cool to room temperature.
  8. Stir well before serving.
  9. Drain the skewers and thread 2 chicken strips on each.
  10. The strips will wind more securely onto the skewers if they are twisted as they are treaded.
  11. Reserve the marinade.
  12. Grill the chicken for about 5 minutes, turning and brushing them with marinade half way through.
  13. Serve with the satay sauce separately.

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