Chicken Satay Skewers

Simple-to-find ingredients and easy-to-follow recipes from celebrity chef Annabel Karmel will make mealtimes a breeze.

Makes 2 portions

Equipment required: 10 bamboo skewers


  • 2 chicken breasts

For the marinade

  • Small piece of fresh ginger, peeled and grated (about 1 tsp)

  • 1 clove garlic, crushed

  • Juice of 1 lime, reserve 1 tsp

  • 1 Tbsp soy sauce

  • 1 Tbsp runny honey

  • 1 tsp peanut butter

For the sauce

  • 100g peanut butter(crunchy)

  • 75ml coconut milk

  • 75ml water

  • 1 Tbsp sweet chilli sauce

  • 1 tsp soy sauce


  • Soak the skewers in water for 30 minutes to stop them from scorching when grilling.

  • First, mix the marinade. In a bowl, combine the grated ginger, crushed garlic, lime juice, soy sauce, honey and peanut butter and whisk together.

  • Put the chicken breasts into a sealable plastic bag or cover with cling film and use a mallet or rolling pin to bash them until they are about ½ cm thick.

  • Marinate the chicken. Slice each chicken breast into 5 strips and marinate for about 30 minutes.

  • Whilst the chicken is marinating, you can make the sauce. Put the peanut butter, coconut milk, water, sweet chilli sauce and soy sauce in a small pan. Warm gently, stirring constantly, until everything has melted. Simmer for 1 to 2 minutes until the sauce thickens. Remove from the heat, then stir in the reserved tsp of lime juice and set aside.

  • Thread the chicken strips onto skewers and put on a foil-lined baking sheet. Grill each side for about 5 minutes or until the chicken is cooked through.

  • Serve with the dipping sauce.

Annabel's Family Cookbook


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