Description
Jamie Oliver’s chicken satay features marinated chicken thighs or breasts threaded onto skewers, grilled to golden perfection, and served with a homemade peanut sauce. The marinade typically includes garlic, ginger, soy sauce, lime, and spices, infusing the chicken with flavor before cooking. The satay sauce—rich, slightly sweet, tangy, and a bit spicy—complements the grilled meat perfectly.
Ingredients
For the Chicken Marinade:
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- 500g boneless, skinless chicken thighs or breasts, cut into strips
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- 2 garlic cloves, minced
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- 1 tsp fresh ginger, grated
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- 1 tbsp soy sauce
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- 1 tbsp lime juice
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- 1 tsp curry powder
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- 1 tsp honey or brown sugar
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- 1 tbsp vegetable oil
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- Salt and pepper to taste
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- Wooden skewers (soaked in water for 20 minutes if grilling)
For the Satay Sauce:
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- ¾ cup smooth peanut butter
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- 1 garlic clove, minced
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- 1 tsp fresh ginger, grated
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- 1 tbsp soy sauce
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- 1 tbsp lime juice
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- 1 tbsp brown sugar or honey
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- ½ cup coconut milk (or warm water for a lighter version)
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- 1 tsp chili sauce (optional, to taste)
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- 1 tbsp vegetable or sesame oil
Instructions
In a bowl, combine garlic, ginger, soy sauce, lime juice, curry powder, honey, oil, salt, and pepper. Add chicken strips and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes (up to 4 hours for deeper flavor).
In a small saucepan, heat oil over medium heat. Add garlic and ginger and cook for 1–2 minutes until fragrant. Stir in peanut butter, soy sauce, lime juice, and brown sugar. Slowly whisk in coconut milk until smooth. Simmer for 2–3 minutes until thickened. Add chili sauce if desired. Remove from heat and set aside.
Thread marinated chicken onto skewers. Grill over medium-high heat for 3–4 minutes per side until golden and cooked through. If using a skillet, add a little oil and cook similarly, turning to brown all sides.
Serve hot skewers with a generous drizzle of satay sauce or serve the sauce on the side for dipping. Garnish with fresh coriander and lime wedges if desired.