Super saucy chicken satay skewers with all the flavours of a typical South East Asian satay dish but without the nuts! I added crunchy peanut butter to the Satay sauce but omit if you have a nut allergy. I’ve used the Satay seasoning both in the marinade and the sauce for maximum flavour. You get the sweetness from the honey, sourness from the soy and with the addition of Satay seasoning you’ve got the perfect ingredients for a warming spicy satay dish. Try the skewers with beef or vegetables and the sauce makes a delicious dipping sauce for wings and raw vegetables.
Super Saucy Satay Skewers
Sue Stoneman
Rated 4.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
30 minutes
Cook Time
25 minutes
Super saucy chicken satay skewers with all the flavours of a typical South East Asian satay dish but without the nuts! I added crunchy peanut butter to the Satay sauce but omit if you have a nut allergy. I’ve used the Satay seasoning both in the marinade and the sauce for maximum flavour. You get the sweetness from the honey, sourness from the soy and with the addition of Satay seasoning you’ve got the perfect ingredients for a warming spicy satay dish. Try the skewers with beef or vegetables and the sauce makes a delicious dipping sauce for wings and raw vegetables.
Dice up the chicken thighs and place into a bowl with the yoghurt, Satay seasoning and lime juice. Ensure all the chicken is coated in the mixture and leave to marinate for at least half an hour.
Light your bbq and set up for direct cooking. I used the LetzQ skewer attachment in the dome of my Kamado Joe Classic. Temp approx. 230/250C.
While your bbq is warming up, make the sauce. Place all the ingredients into a small pan, place onto the heat and bring to a simmer, stirring to combine all the ingredients to a smooth sauce. Pour into a small bowl and set aside.
Place the marinated chicken pieces onto skewers and grill on your bbq, turning as necessary until internal temperature reaches 75C. These took about 25 minutes to cook. Check with a Thermapen.
Serve with flatbreads and salad – and drizzle over the delicious satay sauce. Top with slices of red chilli and a few dollops of yoghurt.
If you’ve any satay sauce left over you can freeze it or use it in a rice dish and use the remaining coconut milk too.
