Perfect Satay Chicken

  • Yield : 2
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m

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The perfect Chicken Satay. This can be made with or without skewers. If you wish to add skewers make sure if they are wooden to leave them soaking in water to prevent them burning.


  • Chicken + Marinade:
    4 Large Chicken Breasts
  • 1 clove Garlic, crushed
  • 1 chilli, chopped
  • 3 tbsp Soy sauce
  • 2 tbsp Coconut oil
  • 1 tsp Honey

  • The Sauce:
  • 2 tbsp Coconut oil
  • 1 Small Onion Chopped
  • 1 chopped Chilli
  • 1 clove of Garlic, crushed
  • 150g (half pot) Peanut butter
  • 1 tsp Honey
  • 200ml (half can) Coconut milk
  • A splash of Fish sauce
  • Soy sauce


Step 1

Blend together your garlic, chilli, soy sauce, coconut oil & honey. Cut your chicken into large chunks and leave to marinade, preferably overnight.

Step 2

For the sauce: Heat the coconut oil in a pan over a medium heat. Add in your onion, chilli and garlic. Cook until soft. Add your peanut butter & honey. Stir quickly and don’t let it stick to the bottom of the pan.

Step 3

Once it all starts to come together, quickly & carefully transfer to your blender/processor. Add the coconut milk and blend. If it’s too thick, you can loosen the mixture with a little more coconut milk.

Step 4

Spread your chicken out on a baking tray and cook in the oven until browned on the outside and cooked in the middle. Usually around 30 mins.

Step 5

Serve with rice and your done.

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