Easy satay chicken recipe with a spicy peanut sauce – need I say more?!
Serve with a Simple Summer Salad and some udon noodles or coconut rice.
The succulent, bite-size pieces of peanutty goodness in this satay chicken recipe are so irresistible! The marinade keeps them super moist and ensures the meat gets a maximum hit of those wonderful Asian flavours while it’s cooking. The dish is also really simple to make — whack it all in a blender before pouring liberally over the chicken, leave it to soak up as much as possible, cook your satay chicken ’til beautifully golden and then devour! Or, you know, desperately try not to eat it all in one sitting if you’re prepping for a week’s worth of packed lunches!
The recipe here is a sort of “sped up” version of Jamie Oliver’s original as I’ve tried a few different versions and this one wins out on the taste test versus time taken: the quicker the better for me when it comes to meal prep! The satay chicken works brilliantly for a packed lunch alongside some simple carbs (noodles or coconut rice) and a salad (I’d recommend this watermelon, radish & herb one) because it keeps really well throughout the week — gold star for the mouth-watering marinade that prevents it from drying out. But it’s also worth a try as an easy summer BBQ dish or as canapés at a party… just don’t forget the cocktail sticks to serve it with!
Click here for the full recipe.
Succulent Satay Chicken
Ingredients
- 500 g skinless & bonesless chicken thighs cut into large chunks
- 6 spring onions green parts only
- 20 g coriander
- 3 limes
- 2 chillies (red or green) de-seeded
- 1 thumb-sized piece ginger peeled
- 2 cloves garlic peeled
- 4 tablespoons crunchy peanut butter about 60g
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon curry powder I like a hot one but mild & medium work fine
- ½ teaspoon ground cumin
- 1 heaped teaspoon turmeric
Instructions
Make the marinade:
- In a blender/food processor add ginger, garlic, chillies, spring onions, coriander; the zest of 2 limes and the juice of 3, peanut butter, soy sauce/tamari, curry powder, ground cumin & turmeric, and blitz until smooth
Prep the chicken:
- Add all of the chicken to only half of the marinade (make sure not to contaminate the other half with raw chicken!)
- Cover with cling film and leave in the fridge for at least 2 hours — the longer you leave it, the deeper the flavour will be, but it shouldn’t stay in for more than 24 hours
Cook the chicken:
- When the chicken has finished marinading, lay it all out on a grill tray or thread the pieces onto skewers and cook under a high heat
- Cook for around 20 minutes until golden and no longer pink inside, but turn the pieces over halfway
- When all the chicken is cooked, leave it out to cool down before transferring to an airtight container and storing in the fridge until you need it
In the morning:
- Simply take out the desired number of chicken pieces and add them to the other elements of your lunch, along with a good dollop of the leftover marinade
