Four chicken breasts, each weighing approximately 6 oz (175g), skinless and boneless


One tablespoon of clear honey

One tablespoon of Japanese Soy Sauce

A few drops of Tabasco Sauce

One clove of crushed garlic

Fresh ginger root grated to 1 teaspoon

For the sauce:

1 x 100 g pack of natural roasted peanuts

One tablespoon of coriander leaves

1 1/2 teaspoons of groundnut oil

Three shallots peeled, finely chopped

1 1/2-2 Red Chillis, deseeded & chopped

Fresh ginger root grated to 1 teaspoon

Two crushed cloves of garlic

Two tablespoons of lime juice

1 1/2 teaspoons Japanese soya sauce

One tablespoon of light brown sugar


The bamboo skewers should be soaked for 30 minutes in warm water. Alternatively, use metal skewers.


To begin, prepare the marinade by combining all ingredients in a large bowl and whisking thoroughly.

To prepare the chicken:

  1. Remove the small fillet from each breast.
  2. Cut the pieces in half.
  3. Cut the breast horizontally in two to get two thin slices.
  4. Cut each one into three or four lengthways strips. You should have about eight to nine strips per chicken breast.
  5. Gather all the strips together and add them to the marinade.
  6. Toss and stir them until the chicken is well coated.
  7. Cover the bowl with a lid and let it sit for 30 minutes, although two or three hours is better.

To prepare the sauce, heat the groundnut oil first and soften the shallots over medium heat for approximately 3 minutes. Add the garlic, ginger, and chilies and continue to fry for another 1 1/2 minutes. Add the peanuts next and stir them for 1 1/2 minutes. Then, remove the pan and let it cool. Once it has cooled, add the remaining ingredients for the sauce and three tablespoons of water to a food processor and pulse until the mixture is roughly chopped. Be careful not to overprocess, as the sauce must have texture. Transfer the sauce to a bowl and serve.

Before cooking the satays, soak the bamboo skewers for 30 minutes in warm water. When you are ready to cook your chicken, heat the grill on its highest setting for at least six minutes before cooking.

Thread the chicken strips – approximately three or four pieces per skewer – in an S-shaped pattern. After that, place them on the grill at a distance of about 7.5 cm (3 inches) from the heat. Cook them for 3-4 minutes per side.

Serve the peanut sauce separately on separate plates.

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