Chicken Satay and Thai Peanut Dipping Sauce

The ‘something a little different’ barbecue recipe you’ll fall head over heels for this summer

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I’m partial to a barbecued burger, and have never knowingly turned down a hot dog, but my absolute favourite is a chicken satay skewer from the grill. If you’re after a barbecue recipe that’s a bit different, as is sure to be a hit with your guests, add this one to your repertoire…

You can prepare your skewers and sauce in advance, so when the sun comes out, you just need to grill the chicken and you’re ready to go.

TOP TIP: the dipping sauce is positively addictive – try topping your hamburger with a spoonful of it and a sprinkle of fresh coriander for a Thai twist

Chicken Skewers – feeds 3-4

Ingredients:
3-4 boned, skinless chicken breasts
1 tsp salt
2 tsp brown sugar
1 tsp turmeric
1 tsp cumin
1 tsp coriander
4 tbsp canned coconut milk (the rest goes in the sauce)
Wooden skewers

Method:
1
Stir together all the marinade ingredients
2 Slice your chicken breasts across the grain to make flat strips, around 3x10cm
3 Add the chicken to the marinade, mix to coat and leave in the fridge for an hour or two (or overnight)
4 Soak some wooden skewers in water to stop them burning on the barbecue
5 Take your chilled, marinated chicken out of the fridge and thread onto your spears (you may want to wear rubber gloves to avoid turmeric-stained hands
6 Barbecue or griddle your skewers quickly and at a high heat (loosen with a palette knife if they stick) until the chicken is blackened at the edges

Satay sauce – feeds 3-4

Ingredients:
100g peanuts, ground in a food processor or with a pestle and mortar*
Can of coconut milk (minus the 4 tbsp in your marinade)
1 tbsp Thai red curry paste (a little less if it’s a super spicy, authentic Thai brand!)
2 tbsp brown sugar
1 tbsp lime juice

*You could use crunchy peanut butter at a push, but the effort with real peanuts is worth it

Method:
1
Put all your ingredients in a small, non-stick pan and simmer gently for around 45 minutes, stirring regularly, until a layer of red oil comes to the surface
2 Simmer while stirring for a further 10 minutes, then pour into a bowl and allow to cool
3 If you make in advance, keep in the fridge and gently warm it back up in a pan to soften
4 Once your chicken is barbecued or griddled, dip liberally in the creamy, spicy satay sauce and enjoy!

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Maddy Potts

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Maddy Potts

As Marketing Executive at Center Parcs, I’m lucky enough to hear all the amazing stories that come from our guests, our Villages and the wider travel industry. I’ll blog about the best ones, bring you some fantastic competitions and update you on all the exciting new activities and goings on at Center Parcs.