Learn . Laugh . Eat

Spicy Chicken Satay

Prep: 20 mins

Cook: 40 mins

Accompanied by Jeremy's Quick Satay Sauce, this spicy chicken dish is the perfect snack to whip up for friends and family alike.

IngredientsMethod
  • 4 free range, boneless, de-skinned chicken thighs, thinly sliced
  • 10 soaked medium sized bamboo skewers, soaked

The Marinade

  • ½ tsp turmeric
  • 2 cloves finely chopped garlic
  • 1 stick of finely chopped lemongrass
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • Dash dark soy sauce

The Paste

  • 5 thai shallots, finely diced
  • 1 large red chilli
  • 2 cloves garlic
  • 1 lemongrass stick

The Sauce

  • 6 tbsp Crunchy peanut butter
  • 2 tbsp tamarind concentrate
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tbsp palm sugar
  • ¼ tsp salt
  • 100ml hot water

Preparation

Place your bamboo skewers in a dish and fully cover with cold water. Set them aside and leave them to soak for approximately 1 hour (hint: this will prevent them burning later!)

Finely slice the chicken thighs into long slices. Mix all of ‘The Marinade’ ingredients together in a bowl and then add the sliced chicken, massaging the marinade mix well into the meat. Next, thread the chicken onto your soaked bamboo skewers, ensuring there is a thin layer of meat on each, and leave to the side.

Jeremy’s Quick Satay Sauce

If you have a food processor, add all of 'The Paste' ingredients to it and blitz them until they form a smooth paste. If not, you can opt for Jeremy's preferred method and very finely chop all of 'The Paste' ingredients by hand! (Hint: Thai shallots are often quite difficult to peel. To make the skin fall off more easily, soak your shallots in a bowl of hot water then cut them in half before attempting to take the skin off)

In a saucepan, fry the paste with 1-2 tbsp vegetable oil for 5 minutes, until fragrant and starting to brown.

In a new bowl, mix all of 'The Sauce' ingredients together well. Pour this sauce mixture into the saucepan with the paste and bring to a gentle simmer. Reduce the contents off the saucepan by half and you're Quick Satay Sauce is done! Pour it into a serving bowl and set aside.

The Chicken

Get a frying pan to a high heat. Add a dash of vegetable oil, then place your chicken skewers into the pan and cook on one side for 3-4 minutes. Turn and do the same to the other side, ensuring that the chicken is golden brown in colour and has a lovely char on both sides.

Serve on a plate, accompanied by your bowl of Jeremy’s Quick Satay Sauce. Get dipping!


  • 4 free range, boneless, de-skinned chicken thighs, thinly sliced
  • 10 soaked medium sized bamboo skewers, soaked

The Marinade

  • ½ tsp turmeric
  • 2 cloves finely chopped garlic
  • 1 stick of finely chopped lemongrass
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • Dash dark soy sauce

The Paste

  • 5 thai shallots, finely diced
  • 1 large red chilli
  • 2 cloves garlic
  • 1 lemongrass stick

The Sauce

  • 6 tbsp Crunchy peanut butter
  • 2 tbsp tamarind concentrate
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tbsp palm sugar
  • ¼ tsp salt
  • 100ml hot water

Preparation

Place your bamboo skewers in a dish and fully cover with cold water. Set them aside and leave them to soak for approximately 1 hour (hint: this will prevent them burning later!)

Finely slice the chicken thighs into long slices. Mix all of ‘The Marinade’ ingredients together in a bowl and then add the sliced chicken, massaging the marinade mix well into the meat. Next, thread the chicken onto your soaked bamboo skewers, ensuring there is a thin layer of meat on each, and leave to the side.

Jeremy’s Quick Satay Sauce

If you have a food processor, add all of 'The Paste' ingredients to it and blitz them until they form a smooth paste. If not, you can opt for Jeremy's preferred method and very finely chop all of 'The Paste' ingredients by hand! (Hint: Thai shallots are often quite difficult to peel. To make the skin fall off more easily, soak your shallots in a bowl of hot water then cut them in half before attempting to take the skin off)

In a saucepan, fry the paste with 1-2 tbsp vegetable oil for 5 minutes, until fragrant and starting to brown.

In a new bowl, mix all of 'The Sauce' ingredients together well. Pour this sauce mixture into the saucepan with the paste and bring to a gentle simmer. Reduce the contents off the saucepan by half and you're Quick Satay Sauce is done! Pour it into a serving bowl and set aside.

The Chicken

Get a frying pan to a high heat. Add a dash of vegetable oil, then place your chicken skewers into the pan and cook on one side for 3-4 minutes. Turn and do the same to the other side, ensuring that the chicken is golden brown in colour and has a lovely char on both sides.

Serve on a plate, accompanied by your bowl of Jeremy’s Quick Satay Sauce. Get dipping!

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