Satay Chicken Skewers with Crunchy Slaw
These Satay Chicken Skewers are a complete meal with protein, healthy fats, and fresh veggies - all made in around 30 minutes. Grilled chicken coated in a smooth peanut sauce and served with crisp slaw and rice ticks every box: quick, balanced, and satisfying.
Serves
4
Prep time
20 minutes
Cooking time
15 minutes
Helpful Tips
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
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Substitutions
- Protein: Swap chicken thighs for chicken breast, tofu, or prawns.
- Rice: Use brown rice or quinoa for a higher-fibre option.
Serving Suggestions
Serve the skewers with jasmine or coconut rice, a big scoop of crunchy slaw, and a generous drizzle of satay sauce. Add fresh lime wedges, coriander, and toasted peanuts or sesame seeds for extra crunch.
Helpful Tips
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
Substitutions
- Protein: Swap chicken thighs for chicken breast, tofu, or prawns.
- Rice: Use brown rice or quinoa for a higher-fibre option.
Serving Suggestions
Serve the skewers with jasmine or coconut rice, a big scoop of crunchy slaw, and a generous drizzle of satay sauce. Add fresh lime wedges, coriander, and toasted peanuts or sesame seeds for extra crunch.
Ingredients
For the Chicken Skewers:
- 650 g chicken thigh fillets, cut into bite-sized pieces
- 1 tbsp olive oil
For the Satay Sauce:
- 100 g smooth peanut butter
- 400 ml (1 can) full-fat coconut milk
- 3 tbsp light sweet chilli sauce
- 1 tbsp curry powder
- 2 tbsp soy sauce
- Juice of 1 lime
- 1 garlic clove, minced
To Serve:
- 2 cups red cabbage, finely shredded
- 1 large carrot, peeled into ribbons or julienned
- ½ cucumber, cut into thin sticks or ribbons
- ¼ cup coriander leaves, roughly chopped
- Jasmine rice
- Optional: lime wedges, toasted peanuts, or sesame seeds for garnish
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
590
kcal
Protein
44
g
Carbohydrates
29
g
Fat
32
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a bowl, whisk together the peanut butter, 100 ml of coconut milk, sweet chilli sauce, curry powder, soy sauce, and garlic until smooth.
- Spoon about 2 heaped tablespoons of the satay mixture into a separate bowl. Add the chicken and toss until evenly coated.
- Pour the remaining coconut milk into the satay mixture and transfer it to a small saucepan. Place over medium heat and simmer for 6–8 minutes, stirring until creamy and slightly thickened. Keep warm.
- Thread the marinated chicken onto skewers. Heat a grill pan or barbecue over medium-high heat, drizzle with a little olive oil, and cook the skewers for 8–10 minutes, turning occasionally, until golden and cooked through.
- In a large bowl, toss together the cabbage, carrot, cucumber, and coriander.
- Arrange the chicken skewers on plates with a generous spoonful of satay sauce and a big handful of crunchy slaw on the side. Serve with steamed jasmine or coconut rice to soak up the sauce. Finish with extra coriander, lime wedges, and toasted peanuts or sesame seeds if you like.
Ingredients
For the Chicken Skewers:
- 650 g chicken thigh fillets, cut into bite-sized pieces
- 1 tbsp olive oil
For the Satay Sauce:
- 100 g smooth peanut butter
- 400 ml (1 can) full-fat coconut milk
- 3 tbsp light sweet chilli sauce
- 1 tbsp curry powder
- 2 tbsp soy sauce
- Juice of 1 lime
- 1 garlic clove, minced
To Serve:
- 2 cups red cabbage, finely shredded
- 1 large carrot, peeled into ribbons or julienned
- ½ cucumber, cut into thin sticks or ribbons
- ¼ cup coriander leaves, roughly chopped
- Jasmine rice
- Optional: lime wedges, toasted peanuts, or sesame seeds for garnish
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
590
kcal
Protein
44
g
Carbohydrates
29
g
Fat
32
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a bowl, whisk together the peanut butter, 100 ml of coconut milk, sweet chilli sauce, curry powder, soy sauce, and garlic until smooth.
- Spoon about 2 heaped tablespoons of the satay mixture into a separate bowl. Add the chicken and toss until evenly coated.
- Pour the remaining coconut milk into the satay mixture and transfer it to a small saucepan. Place over medium heat and simmer for 6–8 minutes, stirring until creamy and slightly thickened. Keep warm.
- Thread the marinated chicken onto skewers. Heat a grill pan or barbecue over medium-high heat, drizzle with a little olive oil, and cook the skewers for 8–10 minutes, turning occasionally, until golden and cooked through.
- In a large bowl, toss together the cabbage, carrot, cucumber, and coriander.
- Arrange the chicken skewers on plates with a generous spoonful of satay sauce and a big handful of crunchy slaw on the side. Serve with steamed jasmine or coconut rice to soak up the sauce. Finish with extra coriander, lime wedges, and toasted peanuts or sesame seeds if you like.
Watch How to Make It
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30 minutes or less
Dinner
Weeknight dinners
Chicken
High-protein meals
Backyard BBQ