favorite
print
rate
Makes skewers (approx.)
US | Metric
Ingredients
  • 300 g boneless chicken thighs, skin on or off
Marinade
  • 2 tbsps blended lemongrass
  • 2 tbsps coconut milk (optional)
  • 1 tbsp turmeric powder
  • ¼ tbsp cumin powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp oil
Chicken Satay and Peanut Sauce Chicken Satay and Peanut Sauce
Chicken Satay and Peanut Sauce
Prep 10 minutes
Total 4 hours
  1. Cut the chicken into strips about 2cm/1" thick, leaving the skin on. You can take it off but it keeps the chicken moist when grilling. 
  2. Marinate the chicken overnight or at least for 4 hours in the fridge.
  3. Thread the chicken pieces through the skewers. 
  4. Using a griddle pan or a grill, gently grill the chicken until cook about 4 minutes depending on the thickness of the chicken pieces. Keep turning the skewers to ensure they are evenly cooked. For better-charred results, cook on a hot BBQ.
  5. Serve with peanut sauce. Click on the link at the bottom of the ingredients list for the recipe.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Chicken Satay and Peanut Sauce
favorite
print
rate
Prep 10 minutes
Total 4 hours
Makes skewers (approx.)
US | Metric
Ingredients
  • 300 g boneless chicken thighs, skin on or off
Marinade
  • 2 tbsps blended lemongrass
  • 2 tbsps coconut milk (optional)
  • 1 tbsp turmeric powder
  • ¼ tbsp cumin powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp oil

  1. Cut the chicken into strips about 2cm/1" thick, leaving the skin on. You can take it off but it keeps the chicken moist when grilling. 
  2. Marinate the chicken overnight or at least for 4 hours in the fridge.
  3. Thread the chicken pieces through the skewers. 
  4. Using a griddle pan or a grill, gently grill the chicken until cook about 4 minutes depending on the thickness of the chicken pieces. Keep turning the skewers to ensure they are evenly cooked. For better-charred results, cook on a hot BBQ.
  5. Serve with peanut sauce. Click on the link at the bottom of the ingredients list for the recipe.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.