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satay chicken with udon noodles and a simple summer salad
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Succulent Satay Chicken

A totally simple packed lunch recipe, or perfect for the BBQ. This succulent & golden satay chicken goes really well with coconut rice or udon noodles and a fresh summer salad. *From The Hungry Hungry Husband and Jamie Oliver*
Course Lunch
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 6
Calories 232kcal

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

Notes

This dish goes well with thick udon noodles or coconut rice and my Simple Summer Salad.
*hot option* simply pop the chicken pieces in the microwave — they should heat up nicely in only 30 seconds–1 minute, depending on the strength of the machine
*alternatives* next time, try cooking it on the BBQ or baking in the oven at 180°C for 20–30 minutes to see the difference in flavour & finish