Chargrilled Chicken Satay With Peanut Sauce Recipe

(13 ratings)

Preparation Time20 mins plus marinating
Cooking Time20 mins
Total Time40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories607 Kcal30%
Fat30 g43%
Saturated Fat5.5 g28%
Carbohydrates36 g14%

Move over, boring satay! We've given the classic dish a spicy kick with this recipe that one of our team picked up in Bali.

The chicken is marinated in coconut cream, curry powder to give it a burst of flavour. We have also used ketchup manis in the peanut sauce which is an Indonesian sweet soy sauce, available in Marks & Spencer. If you can't find it, you can replace with a simple mixture of soy sauce and brown sugar.

Serve with a light side salad with a simple rice vinegar and chilli dressing to compliment the powerful flavours of the chicken.



  • 150g salted, roasted peanuts
  • 100g dark brown sugar
  • 2 red chillies
  • 2 garlic cloves
  • 3tbsp ketchup manis (from M&S)
  • 150ml warm water
  • 4tbsp coconut cream
  • 2tbsp curry powder
  • 8 boneless chicken thighs, skin on

For the salad

  • 3tbsp rice vinegar
  • 1tbsp sugar
  • 1 cucumber, halved, deseeded and chopped
  • 1 carrot, grated
  • handful beansprouts, stir-fried
  • 1 gem lettuce, shredded
  • 1 bunch coriander
  • 1 red chilli, finely sliced


  1. Blend the peanuts, sugar, chillies, garlic, ketchup manis and warm water in a blender, until you have a smooth sauce.
  2. Mix together the coconut cream and curry powder, and rub onto the chicken. Leave to marinate for 1 hour or overnight.
  3. For the salad, combine the sugar and the vinegar and pour over the cucumber, carrot and beansprouts. Arrange in a bowl with the lettuce, coriander and chilli.
  4. Heat the oven to 180C, gas 4. Heat an ovenproof griddle pan until smoking. Add the chicken skin-side down until slightly charred. Flip and put into the oven for 15-20 mins, until cooked through. Serve sliced with the salad and sauce.

Rosie Conroy is a food and drinks journalist with over a decade of experience working for big-name titles in both print and online. Formerly the Digital Food Editor of woman&home, Rosie went on to head up the team at SquareMeal, reviewing the best London restaurants and hunting out emerging culinary trends. With previous experience in food styling and recipe development, Rosie knows what to look for in a good piece of kitchenware and has extensive experience testing consumer goods—from kitchen electricalz and cooking accouterments through to new foodie treats.