Chicken Satay

This recipe was written out on a piece of paper by my sister in-law and given to me some time in 1998. The original recipe involved threading the chicken onto skewers but I've found it works just as well without this added complexity.

Time: ~15 minutes preparation, >30 minutes to marinade, ~20 minutes to cook

Serves: 4



You can halve these marinade volumes if you are only cooking for two and freezing half the sauce.


  • Chop the peppers and place in a saucepan with the stock, soy sauce, sherry, chilli powder, garlic and sugar.
  • Bring to a gentle boil and cook for ~10 minutes, until the peppers are soft, stirring frequently.
  • At this point, pour the chicken and marinade into a foil-lined tray and grill the chicken, turning several times, to ensure the chicken is cooked through.
  • Add the peanut butter and coconut to the sauce and cook for another 10 minutes, stirring regularly.
  • Turn the heat down to keep the sauce hot, whilst the chicken finishes cooking.



The grilled chicken:

The cooked sauce: