Chicken Satay

Chicken Satay Recipe Gabriella Manchester

I think this could well be the perfect recipe for Chicken Satay. Tender and flavoursome chicken with a creamy, dipping sauce with a kick. This is a firm favourite dish of mine and it’s about time I shared my recipe.

I’ve tried many different Chicken Satay recipes over the years, tweaking them and adding a little more lime zest here, some fresh ginger there, adding curry powder, taking out the curry powder… I’ve taken the best bits from lots of popular Chicken Satay recipes out there on the interwebs,  to create the perfect recipe.

It’s completely idiot-proof, it can be made in advance, and although it looks quite fancy, there really is minimal faff involved. So I hope you give this recipe a try and enjoy!

Chicken Satay Recipe Gabriella Manchester

Easy Chicken Satay Recipe Gabriella Manchester


This recipe will make enough to feed four people or two greedy guts with leftovers. Double the quantities as you need to…

Chicken Satay

600g skinless and boneless chicken thighs, diced into bite-sized pieces

1 large clove garlic, roughly chopped

1 red chilli, roughly chopped

small piece of fresh ginger, roughly chopped (optional)

Zest of 2 limes (save the juice)

3 tbsp soy sauce

2 tbsp sesame oil

1 tsp honey

10-15 wooden skewers, soaked in water

Satay Sauce:

1 tsp coconut oil or olive oil

1 small onion, diced (we love frozen diced onion)

1 chilli, roughly chopped

1 large clove garlic, roughly chopped

150g (half a jar) of no added sugar peanut butter

1 tsp honey

Juice of 1 lime

200ml (half a can) coconut milk

Splash of fish sauce

Splash of soy sauce



  1. You’ll need to prepare the marinade at least 4 hours before you want to eat this. Begin by placing your wooden skewers in a large bowl or baking dish to soak. This stops them from burning under the grill.
  2. Next, you need to make your marinade for the chicken. In a small blender, add the garlic, chilli, ginger, lime zest, soy sauce, sesame oil and honey. Blend until well combined.
  3. Place the chicken pieces in a large tupperware box or dish, add the marinade, give it a good stir then cover and place in the fridge. Rinse off your blender.


To make the satay sauce, fry off your onions and chilli in the oil. Once the onions are translucent, turn the heat down and  add the garlic for a few minutes, before adding the peanut butter, honey and lime juice. Keep stirring and don’t let it stick to the pan.



Once heated through, carefully transfer into your blender, and add the coconut milk, fish sauce and soy sauce. Give it a good blend, then set aside until you’re ready to serve.



When your chicken has had at least 3 hours marinading, thread it onto your skewers and place on a rack over a baking tray. Turn the grill on a medium-high heat, place the chicken under and grill for around 20 minutes or until browned, turning half way through.

Sprinkle with chopped coriander, serve with lime wedges, and bowls of your satay sauce, which you can gently re-heat on the hob.


Chicken Satay Recipe Gabriella Manchester


If you somehow happen to have leftover Chicken Satay, it makes an epic packed lunch with a side salad. Satay Sauce is blooming delicious on noodles and rice, and for a low carb alternative, try it as a dipping sauce for prawns and vegetable crudités.



Best chicken satay recipe UK

Best chicken satay recipe

chicken satay recipe


So why not give this recipe a go this weekend? If you do, I’d love to see your pictures! You can find me on Instagram @gabriellamanchester.

Ph. my own.


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