Mini Chicken Satays Skewers

These mini chicken satays are perfect as a warm canapé or a starter. Tender strips of marinated chicken are threaded onto skewers and cooked until golden brown, then served with a rich, nutty satay sauce.

They’re easy to make and full of flavour, making them a great choice for parties or gatherings.

Ingredients Needed:

For the Chicken Satays:

• 4 large boneless, skinless chicken breasts
• 4 tsp white wine vinegar or rice vinegar
• 4 tsp caster sugar
• 2 tbsp sunflower oil or sesame oil
• A little olive oil, for frying

For the Satay Sauce:

• 1½ tbsp olive oil
• 1 large onion, finely chopped
• 1 large red chilli, deseeded and finely chopped
• 3 garlic cloves, crushed
• 1 tbsp medium curry powder
• 6 heaped tbsp crunchy peanut butter
• 350ml (1½ cups) water
• 1 heaped tsp caster sugar
• Juice of ½ large lime
• Salt & black pepper, to taste
• 1 sprig fresh coriander, for garnish

Special Equipment

• 24 wooden skewers (soak in water for 8 hours before using)

How To Make Those Chicken Satays Skewers

1. Marinate the Chicken: Slice each chicken breast into six thin strips. Place them in a bowl and add the vinegar, sugar, and sunflower oil. Mix well, then cover and chill in the fridge for at least 1 hour to let the flavours develop.
2. Make the Satay Sauce: Heat olive oil in a frying pan over medium heat. Add the onion, chilli, and garlic, then cook for 1 minute. Cover with a lid, lower the heat, and cook for 5 minutes until the onion is soft.
3. Add Flavour to the Sauce: Stir in the curry powder and cook for 1 minute. Add the peanut butter, water, sugar, and lime juice, then stir over high heat until the sauce thickens and looks glossy. Season with salt and black pepper. Pour into a serving bowl and leave to cool completely.
4. Thread the Chicken onto Skewers: Thread each chicken strip onto a skewer, keeping them flat so they cook evenly. Leave space at the bottom of the skewer to make them easy to hold.
5. Cook the Chicken Satays: Heat a little olive oil in a large frying pan over medium heat. Fry the chicken skewers for 1–2 minutes on each side until golden brown and fully cooked. Cook in batches if needed.
6. Serve & Garnish: Place the chicken skewers on a serving plate. Garnish the satay sauce with a sprig of coriander, then serve the skewers warm with the sauce on the side.

Recipe Tips:

• Soak the Skewers: Wooden skewers need to be soaked in water for 8 hours before cooking to stop them from burning.
• Marinate for Flavour: Let the chicken marinate for at least 1 hour or even overnight for better flavour.
• Make-Ahead Sauce: The satay sauce can be made up to 3 days ahead and stored in the fridge.

How To Store And Reheat Leftovers

Keep the chicken satay in an airtight container for up to 2 days. Store the satay sauce separately in the fridge for up to 3 days. Stir well before using.

Reheat the chicken skewers in a frying pan over low heat for 3–4 minutes, turning occasionally. The satay sauce can be warmed in a small saucepan on low heat, adding a little water if needed to loosen it.

Can I Grill The Chicken Satay Instead Of Frying?

Yes! Grill the skewers on a medium-hot barbecue or grill pan for about 2 minutes per side until golden and cooked through.

Can I Use Smooth Peanut Butter Instead Of Crunchy?

Yes! Smooth peanut butter works, but crunchy adds extra texture. You can also mix in a few chopped peanuts for a bit of crunch.

Try More Recipes:

• Harissa Chicken Recipe
• Roasting Tin Spiced Chicken
• Chicken Hot Pot
• Chicken Satay Style Curry