Chicken Skewers with Satay Dipping Sauce

A perfect summer meal. Juicy tender chicken pieces marinaded in savoury Thai flavours and paired with that infamous Satay peanut dipping sauce. We're using Jimmy's satay sauce for that extra concentrated and creamy taste. You can prepare this scrumptious chicken a day in advance, all you need to do the next day is to fire up that BBQ or grill. Easy peasy.

Pro-tip: use chicken thigh meat (as opposed to chicken breast) for that extra flavour. Don't let anything go to waste! Freeze the bones and make your own chicken stock.


Serves 4


  • 12 bamboo skewers
  • 750g chicken thigh meat, bone removed and cut into 1 inch cubes
  • 2 tbsp light soy sauce
  • 1/2 tbsp fish sauce
  • 2 tbsp lime juice (either use 1 fresh lime or bottled lime juice)
  • 1 tbsp brown sugar
  • 1 inch ginger, grated
  • 2 cloves garlic, grated
  • 6 tbsp Jimmy's satay sauce (or Yeo's)
  • 2 tbsp peanut butter
  • red chilli, sliced
  • peanuts, crushed
  • 2 limes, wedged
  • small bunch of coriander, chopped
  • 1/2 cucumber, sliced

What to do:

  1. Soak the bamboo skewers in cold water for at least 30 minutes
  2. In a large bowl, mix together the soy sauce, fish sauce, lime juice, brown sugar, ginger and garlic together. Then add chicken and make sure it's thoroughly mixed. Cover with cling film and leave in the fridge for at least an hour (if you can, overnight)
  3. Leave the chicken at room temperature for half an hour (this helps it cook more evenly)
  4. Grill or barbeque for 2-3 minutes on each side
  5. For the sauce, mix the satay sauce and peanut butter together
  6. Garnish with chill, lime, coriander, peanuts and coriander and enjoy

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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