Chicken satay skewers

Everything tastes better on a stick.

  • 25 mins cooking
  • Serves 4
  • Print
These simple and easy chicken satay skewers is full of the classic peanut flavour - ideal when you need a delicious platter of food quick smart.
Looking for more Malaysian recipes?


Chicken satay skewers
  • 8 chicken thigh fillets (1.2kg), cut into 2cm pieces
  • 1 teaspoon curry powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground chilli
  • 2 tablespoons peanut oil
  • 1 large onion (200g), grated
  • 2 teaspoons grated fresh ginger
  • 1 cup (250ml) coconut cream
  • ¾ cup (210g) crunchy peanut butter
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons light soy sauce
  • ¼ cup (35g) crushed roasted peanuts
  • 450 g packaged microwave white rice
  • 1 telegraph cucumber (400g), cut into wedges
  • 1 fresh small red chilli, seeded, sliced thinly


Chicken satay skewers
  • 1
    Combine chicken, spices and half the oil in a large bowl; season. Cover; refrigerate for 1 hour.
  • 2
    Heat an oiled chargrill plate (or grill pan or barbecue).
  • 3
    Thread chicken onto 12 skewers (see tip). Cook skewers for 3 minutes each side or until chicken is cooked through.
  • 4
    Meanwhile, heat remaining oil in a small saucepan; cook onion and ginger, stirring, for 1 minute or until onion softens. Add coconut cream, peanut butter, sauces and peanuts; simmer, stirring, for 1 minute. (Sauce may separate on standing, but will come back together again when stirred before serving.)
  • 5
    Heat rice according to packet directions.
  • 6
    Serve chicken skewers with peanut sauce, rice, cucumber wedges and chilli. If you like, serve with lime cheeks and top with fresh coriander leaves.


You can use bamboo skewers instead of metal skewers, if you prefer. Soak them in water for at least 30 minutes to stop them from burning during cooking, or wrap the ends in foil.

More From Women's Weekly Food