Chargrilled Chicken Satay With Peanut Sauce Recipe

(13 ratings)

Preparation Time20 mins plus marinating
Cooking Time20 mins
Total Time40 mins
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.