Satay Chicken

Satay Chicken

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To serve – 4
Preparation time- 15 minutes
Cooking time – 15 minutes

For extra flavour, try marinating the cubed chicken in the satay sauce overnight, covered, in the refrigerator.


750 g chicken thigh fillets Satay Sauce: 1 tbsp oil 1 onion, chopped 125 g crunchy peanut butter 1 tbsp soy sauce 125 ml coconut cream 2 tbsps sweet chilli sauce


  1. Trim the chicken of any excess fat and sinew, then cut into 2.5 cm cubes. Soak 8 wooden skewers in water to prevent them from burning under the grill.
  2. To make the satay sauce, heat the oil in a small saucepan. Add the onion and cook over a medium heat for 2-3 minutes, or until soft. Add the peanut butter, soy sauce, coconut cream and sweet chilli sauce and cook gently, stirring until heated through.
  3. Thread the chicken cubes onto the skewers, then place on a cold, lightly oiled grill tray. Cook under a hot grill for 5 minutes, turn over and cook for a further 5 minutes, or until tender. Brush with a little sauce during cooking if desired.
  4. Serve with the satay sauce and garnish with fresh coriander.

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