Satay is dish made up of marinated skewered grilled meats that originate from Indonesia, but are popular throughout South East Asia.

Thai versions are normally served with a peanut sauce. There is no reason why you couldn’t substitute the chicken for pork or beef.

Although there are a lot of ingredients, this is pretty straight forward – and nothing beats it by way of taste!


  • 4 x 6oz (175g) skinless, boneless chicken breasts

    For the marinade:                                        

  • 1 level tablespoon of honey
  • 1 tablespoon soy sauce
  • a few drops Tabasco sauce, or similar hot chili condiment
  • 1 clove garlic, crushed
  • 1 level tsp. fresh ginger, grated

    For the sauce:

  • 100g roasted peanuts
  • 1½ tbsp. oil
  • 3 shallots (or 1 onion), finely chopped
  • 1-2 red chillies, deseeded and chopped
  • 1 level tsp. fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 lime, squeezed
  • 1½ tablespoons soy sauce
  • 1 level tablespoon light soft brown sugar
  • 1 level tablespoon coriander leaves


  1.  First, mix all the ingredient for the marinade together.
  2.  Cut each chicken breast in to thin strips lengthways – ideally eight or nine strips from each chicken breast.
  3. Place them into the marinade, a freezer bag is ideal for this, making sure they all get a good coating. Cover the bowl and leave it aside for at least 30 minutes – although overnight is best!
  4. To make the sauce, heat the oil in a frying pan cook the onion until translucent – about 3 minutes.
  5. Next fry the chillies, ginger and garlic, for another 1 ½ minutes.
  6. Then, add the peanuts and for a further 1½ minutes.
  7. Remove the pan from the heat.  Once it’s cooled down tip into a food processor.
  8. Combine with the lime, soy sauce, sugar, coriander and about 3 tbsp. of water, process until roughly chopped (its better to have some texture).
  9. Turn the grill or griddle up to high, and allow to pre-heat.
  10. Thread three or four strips of chicken on each skewer, in a loose S shape.
  11. Cook until tinged with brown.
  12. Serve on warm plates with the peanut sauce separately