Mini Chicken Satays Skewers

I’ve made these mini chicken satays more times than I can count—and not just for parties. They’re my secret weapon when I want to serve something that looks fancy but takes hardly any effort. The first time I tried them, I forgot to soak the skewers (smoke alarm went off, of course). But once I nailed the prep—especially the satay sauce—it became a go-to. That sauce alone is good enough to eat with a spoon, no judgement.

They’re a hit with everyone: kids, picky eaters, spice lovers, you name it. I even caught someone double-dipping the sauce at a picnic—honestly, I didn’t blame them.

Why This One Works So Well

The chicken is thinly sliced, so it cooks in minutes and soaks up the marinade fast. And that sauce—rich from the peanut butter, with a warm kick from the curry powder and a bright zing from lime—just clings to the skewers like it was meant to be there. Mary’s trick of softening the onions under a lid makes the base of the sauce sweeter and more mellow than if you fry them fast. It’s the little details like that.

INGREDIENTS + WHY THEY MATTER

For the Chicken:

• Chicken Breasts (4) – Slice them thin for quicker cooking and better skewer coverage.
• Vinegar (4 tsp) – Adds brightness and helps tenderise the chicken.
• Caster Sugar (4 tsp) – Balances the vinegar and boosts browning when frying.
• Sunflower/Sesame Oil (2 tbsp) – Sesame adds lovely depth; sunflower keeps it neutral.

For the Satay Sauce:

• Onion (1 large) – Finely chopped for a smooth sauce base. Take your time softening it.
• Red Chilli (1, deseeded) – Just the right heat. Add more if you like a punchier sauce.
• Garlic (3 cloves) – Essential savoury base.
• Curry Powder (1 tbsp) – Adds warmth and a hint of spice without overpowering.
• Crunchy Peanut Butter (6 tbsp) – The star. Crunchy gives texture, but smooth works too.
• Water (350ml) – Loosens the sauce without making it too runny.
• Caster Sugar (1 tsp) – Just enough to mellow the heat.
• Lime Juice (½ lime) – Cuts through the richness with freshness.
• Salt + Black Pepper – Don’t skip the seasoning—it brings everything together.
• Coriander (to garnish) – Optional, but looks and tastes fresh.

Ingredient Swaps That Hold Up

• Smooth Peanut Butter? Yes—just add a few chopped peanuts if you want the crunch.
• No Fresh Chilli? A pinch of dried chilli flakes will do. Start small and taste.
• No Vinegar? Lime juice works in the marinade too—use about 2 tbsp.
• No Chicken Breasts? Thigh fillets are juicier and work just as well—cut them smaller to keep the shape.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Burnt skewers	Didn’t soak the sticks long enough	Soak wooden skewers for at least 8 hours
Chicken dry or tough	Cooked too long or too hot	Thin strips + 1–2 mins per side is perfect
Sauce too thick or grainy	Didn’t stir enough or used cold pan	Stir constantly and heat gently after adding PB
Sauce split when reheated	Heated too quickly	Reheat slowly and add a splash of water if needed

HOW TO MAKE MARY BERRY’S MINI CHICKEN SATAY SKEWERS

1. Marinate the Chicken:
   Slice each chicken breast into 6 thin strips. Mix with vinegar, sugar, and oil. Cover and chill for at least 1 hour (or overnight if you’re organised).
2. Make the Satay Sauce:
   Heat olive oil in a frying pan. Sauté onion, chilli, and garlic for 1 min. Cover and cook on low for 5 mins until soft.
   Stir in curry powder. Cook 1 min.
   Add peanut butter, water, sugar, and lime juice. Stir over high heat until smooth and glossy. Season to taste. Cool completely.
3. Skewer the Chicken:
   Thread one strip per skewer, laying it flat and even. Leave a bit of space at the end for holding.
4. Cook the Chicken:
   Heat a bit of olive oil in a large frying pan. Fry skewers for 1–2 mins each side until golden and cooked through. Do in batches if needed.
5. Serve:
   Arrange on a platter with satay sauce in a bowl. Garnish sauce with coriander. Serve warm.

TIPS FROM MY KITCHEN

• I sometimes add a splash of coconut milk to the sauce if I want it richer and silkier.
• If you’re short on time, cook the chicken in the oven—200°C for 10–12 mins on a lined tray.
• Leftover sauce? Toss it with noodles or drizzle over grilled veg—don’t waste a drop.
• For a bigger crowd, double the sauce—it disappears faster than the skewers.

STORAGE + REHEATING

• Fridge: Store chicken and sauce separately for up to 2 days.
• Reheat: Pan-fry skewers on low. Sauce can be gently reheated with a splash of water.
• Freeze: You can freeze the raw marinated chicken. Thaw overnight and cook fresh.

FREQUENTLY ASKED QUESTIONS

Q: Can I grill the chicken instead of frying?
A: Definitely. Grill or BBQ over medium-high heat for 2 mins per side. Adds a lovely smoky flavour.

Q: Can I make them ahead?
A: Yes! Marinate the chicken and prep the sauce the day before. Cook fresh for best texture.

Q: What can I serve with these?
A: Try jasmine rice, cucumber salad, or warm flatbreads. They also make a great platter with other small bites.

Q: Can I use pork or tofu instead?
A: Absolutely. Thin pork strips work great. For tofu, use firm tofu and marinate overnight—grill or fry until crisp.

Try More Recipes:

• Mary Berry Cheese Scones
• Mary Berry Wholemeal Scones
• Mary Berry Roasted Pepper and Ricotta Rolls
• Mary Berry Pan Fried Falafel