Singapore chicken satay

35 minutes


Peanut sauce

  • 150g of peanut butter, crunchy
  • 150ml of coconut milk
  • 1 tsp soft brown sugar
  • 1/2 red chilli, finely chopped
  • 1 lemon grass stalk, finely diced
  • 2 tsp sesame oil


  • 50g of peanut butter, crunchy
  • 150ml of coconut milk
  • 1 shallot, small, peeled and finely chopped
  • 1 tsp ground turmeric
  • 1 lime, or lemon, juiced
  • 1 tbsp of soft brown sugar


  • 450g of chicken thigh, skinned, boned and cut into small pieces
  • cucumber, to serve
  • onion, to serve


Place all the peanut sauce ingredients in a food processor or blender and blitz for 1 minute. Scoop the sauce out and put it into a serving bowl – cover with cling film and refrigerate until needed
Mix the marinade ingredients together and pour them into a plastic container that has a lid. Place the chicken pieces in the marinade in the container, marinating for 4 hours or overnight
Pre-heat grill and line a large baking sheet with foil
Thread the chicken pieces on to the soaked bamboo skewers. Spoon the marinade over the chicken and then grill for 4 minutes each side until the chicken is slightly charred and cooked
Serve with the peanut sauce and chunks of cucumber and onion