Chicken Satay Skewers

Satay Skewers

These BBQ satay skewers are packed with flavour, featuring juicy chicken thighs marinated in a fragrant mix of spices and served with a rich, nutty peanut sauce. Simple to prepare and quick to cook, they’re the perfect recipe for backyard BBQs or weeknight grilling.

Choosing the meat:
Chicken thighs are the best choice for satay skewers. They’re more forgiving than breast, staying juicy and tender over charcoal heat. Look for thighs with a good amount of marbling, trimmed of excess fat, and cut into even-sized cubes.

Equipment:
•    Charcoal BBQ (Weber-style kettle or compact grill) for authentic smoky flavour
•    Chimney starter to get your charcoal lit quickly
•    Wooden skewers soaked in water before grilling (to prevent burning)
•    Instant-read thermometer to check doneness (74°C / 165°F is safe for chicken)

Background:
Satay originated in Indonesia but is now found across Southeast Asia, often served by street vendors with a smoky peanut sauce. Cooking it over charcoal at home gives you that same street-food character — but with the satisfaction of making it yourself.

Preparation:
Dice chicken thighs into even 2.5cm (1”) cubes. Keeping the size consistent helps the skewers cook evenly.

Make the marinade by combining soy sauce, fish sauce, honey, Sriracha, ginger, garlic, turmeric, and lime juice. Mix until smooth.

Coat the chicken thoroughly, cover with cling wrap, and refrigerate for at least 1 hour. Longer (up to 4 hours) will intensify the flavour.

Soak wooden skewers in water for at least an hour. This prevents them from catching fire on the grill.

The Cook:
Thread the marinated chicken onto soaked skewers, leaving a small gap between each piece.

Light half a chimney of lump charcoal and let it ash over. Set up your BBQ for direct grilling and allow it to preheat for 10 minutes.

Lightly oil the hot grill to stop the chicken sticking.

Place skewers directly over the coals, turning every couple of minutes.

Cook for around 10–12 minutes, or until the chicken reaches 74°C (165°F) internal temperature. The outside should have nice charred edges thanks to the Maillard reaction.

The Payoff:
While the chicken cooks, prepare the satay sauce. Combine chicken broth, soy sauce, fish sauce, Sriracha, honey, ginger, chilli flakes, garlic, and peanut butter in a saucepan. Simmer gently until thick and smooth, then finish with lime juice.

Once the skewers are cooked, plate them up hot. Drizzle or serve with the satay sauce.
Garnish with crushed peanuts and fresh parsley or coriander for a burst of colour and freshness.

Ingredients:
Chicken & Marinade
•    1 kg chicken thighs, diced (2.5 cm / 1” pieces)
•    2 tbsp light soy sauce
•    1 tsp fish sauce
•    1 tbsp honey
•    1 tbsp Sriracha
•    2 tsp minced ginger
•    3 cloves garlic, minced
•    1 tsp turmeric
•    2 tbsp fresh lime juice

Satay Sauce
•    1 cup chicken broth (low sodium)
•    1 tbsp light soy sauce
•    2 tsp fish sauce
•    2 tsp Sriracha
•    1 tbsp honey
•    1 tsp minced ginger
•    1 tsp red chilli flakes
•    3 cloves garlic, minced
•    5 tbsp smooth peanut butter
•    1 tbsp fresh lime juice

Garnish (optional)
•    Crushed roasted peanuts
•    Fresh parsley or coriander

Recipe Steps:
1    Dice chicken thighs into cubes and place in a bowl.
2    Mix marinade ingredients and coat chicken. Cover and refrigerate for 1–4 hours.
3    Soak skewers in water for 1 hour.
4    Thread chicken onto skewers evenly.
5    Light half a chimney of charcoal and preheat BBQ for 10 minutes.
6    Oil grill and cook skewers over direct heat, turning every 2 minutes.
7    Cook until internal temperature reaches 74°C (165°F), around 10–12 minutes.
8    In a saucepan, combine satay sauce ingredients and simmer until smooth. Finish with lime juice.
9    Serve skewers hot with satay sauce, peanuts, and herbs.

Recipe Info:
•    Prep Time: 15 minutes (plus 1 hour marinade)
•    Cook Time: 10–12 minutes
•    Serves: 4–6
•    Effort: Easy
•    Course: Main
•    Cuisine: Asian / Australian
•    Hydration: 1 beer (optional… but recommended)

Tips & Variations:
•    Make ahead: Marinate the chicken the night before for maximum flavour.
•    Different meats: Swap chicken for beef, pork, lamb, or even tofu — just adjust cook times accordingly.
•    Spice level: Adjust Sriracha and chilli flakes to your heat preference. For mild skewers, reduce by half.
•    Peanut-free option: Substitute peanut butter with sunflower seed butter or cashew butter.
•    Rainy day cooking: No BBQ? Use a grill pan on the stove or an oven broiler. You’ll lose some smokiness but still get great flavour.
•    Street-food style: Serve with cucumber slices, red onion, and a wedge of lime for a more traditional presentation.

As an Amazon Associate I earn from qualifying purchases. This means, if you do purchase from one of my links, you pay no extra but I do make a small amount from each purchase that helps me keep producing content, so thank you for your help.