Healthy Chicken Satay for the new year

02 Jan 2024

closer look of chicken satay

| easy | Serves


  • 3 tbsp crunchy peanut butter
  • 1 tsp ground ginger
  • 2 cloves of garlic
  • zest and juice of 1 lime
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp mild curry powder
  • 500g skinless chicken breasts
  • 200 ml coconut milk



Preheat Grill

Preheat the Outback grill to 200°C

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Add the peanut butter

Add the peanut butter to a mixing bowl, then add the zest and juice of the lime.


Add the soy sauce

Add the soy sauce, garlic, honey and curry powder and mix well into a smooth paste. Add a small amount of water if the paste is too thick.

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Split the mix

Add two thirds of the mix into a small saucepan ready to make a dipping sauce later, leaving one third in the bowl to marinade the chicken.

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Flatten the chicken breasts

Put the chicken breasts into a zip lock bag then bash it out all over with a rolling pin or meat mallet until flat.


Cut into thin, even strips

Remove the chicken from the bag then cut into thin, even strips.

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Marinate the chicken

Add the chicken to the bowl of marinade and coat evenly by mixing the chicken in with your hands


Thread the chicken onto skewers

Thread the chicken onto skewers in “S” shapes, like you are using a sewing needle. Place on the skewer rack.

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Place the skewer rack on to the centre of the grill

Place the skewer rack on to the centre of the grill. Close the lid and allow to cook.

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Check the chicken sporadically

Check the chicken sporadically, turning occasionally to prevent charring.


Complete the sauce

Whilst the chicken is cooking heat the marinade in the saucepan on the grill. Add the coconut milk and stir to prevent sticking. Remove from the heat when a thick sauce consistency is formed.


Remove the chicken from the heat

Remove the chicken from the heat when the internal temperature reaches 75°C, approximately ten minutes

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Serve the chicken with the dipping sauce

Serve the chicken with the dipping sauce, rice, a lime wedge and sliced spring onion.

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Recipe Author

Recipe Author


Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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