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Classic Chicken Satay

The ever popular street snack if cooked well is a meal in itself. Quick to cook and served with lashings of peanut sauce. The addition of lime gives a lively tangy finish. 

Serves 6-8


For the satay itself:

  • 8 chicken thighs deboned and cut into bite sized cubes

  • Bamboo skewers - soak the skewers in cold water for an hour to prevent burning over the BBQ coals

  • 2 tbsp lime juice

  • 1 tsp salt

  • 1 tsp black pepper

  • 2 tsp sweet soy sauce 

  • 1 tsp coconut oil or vegetable oil

For the satay sauce:

  • 2 chillies, thinly sliced - use more if you want a spicier result

  • 1 tbsp sweet soy sauce 

  • 4 heaped tablespoons crunchy peanut butter.

  • 50 ml tamarind water coconut or vegetable oil

  • Salt to taste - normally up to 1 teaspoon


A delicious paste of ginger, chili, garlic and lime juice with juicy cubes of pork 


  1. Mix all the satay ingredients in a bowl and marinade for 30 minutes. 

  2. Thread 3-4 pieces of the chicken onto each bamboo skewer

  3. Grill over charcoal (or gas barbeque) for 3-4 minutes each side, brushing each satay with excess marinade as they cook; turn every stick regularly to avoid burning

  4. Serve with steamed rice (and salad) and the peanut satay sauce

  5. For the satay sauce itself: mix the sauce ingredients in a bowl. 

  6. To make a creamier sauce -  add more water

  7. Season with salt and serve. 

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