When the weather warms up, I start reaching for BBQ recipes that let me prep ahead and then switch off. Satay has become one of my favourites for exactly that reason — the chicken happily marinates in the fridge until I’m ready, the skewers cook in minutes, and the peanut sauce can be made earlier in the day. It’s relaxed, flavour-packed and perfect for sharing around a table of friends.
This version leans into proper satay-style ribbons of chicken, folded onto skewers so they char quickly without drying out. And the peanut sauce? Silky, coconut-rich and brightened with lime — exactly what you want to spoon over hot skewers straight from the grill.
Whether you’re cooking for four or feeding a backyard full of friends, this is an easy, crowd-pleasing dish to keep in your summer rotation.
Why You’ll Love This Recipe
- Prep-ahead friendly: marinade and sauce in advance, quick cook at the end
- Thinly sliced “ribbon-style” chicken cooks fast and stays juicy
- Silky peanut sauce that balances richness with acidity
- Ideal for relaxed BBQ entertaining
- Sits beautifully alongside vibrant sides like my Charred Nectarine, Prosciutto and Burrata Salad and pintxos-style bites like Gilda Skewers
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Ingredients Explained
Chicken thighs
More flavourful and forgiving than breast — perfect for high heat.
Aromatic base: lemongrass, garlic, turmeric & curry powder
This combination gives the satay its fragrance and golden colour. Keens curry powder works perfectly.
Soy sauce & brown sugar
Give depth, seasoning and caramelisation on the grill.
Smooth peanut butter
A home-brand jar works beautifully — melts into a velvety sauce.
Coconut milk
Full-fat gives richness. Using a full cup creates a looser, restaurant-style finish.
Soy & kecap manis
Soy boosts savoury depth; kecap manis adds roundness and mild sweetness.
Lime
Essential brightness to balance the coconut and peanuts.
Pro Tips
- Preheat the BBQ properly and brush the grill lightly with oil before cooking
- Don’t move the skewers for the first 2 minutes — they release naturally once seared
- If the sauce becomes too thick, loosen with hot water
- Make the sauce earlier in the day for ease
- Use metal skewers for more even cooking
Storage
- Chicken: up to 3 days in the fridge
- Sauce: 4–5 days refrigerated
- Reheat sauce gently — do not boil or it may split
FAQs
Can I use light coconut milk?
Full-fat is best for texture and flavour.
Can I cook this without a BBQ?
Yes — use a grill pan, though you’ll miss a little of the BBQ char.
Is this spicy?
Not at all. Add chilli if you like heat.
Final Thoughts
This BBQ chicken satay is the kind of recipe I come back to when I want something flavour-packed but uncomplicated on the grill. If summer BBQ cooking is your thing, you might also enjoy some of the other grill-focused recipes on the site — from these Juicy Lamb Kofta, to BBQ Butterflied Prawns with Miso Butter, Lamb Souvlaki with Garlic Yoghurt Sauce, or even Grilled Chicken with Sauce Vierge. They’re all very different dishes, but each one leans into the same relaxed, outdoor style of cooking.
BBQ Chicken Satay with Homemade Peanut Sauce
Equipment
- BBQ with grill (gas or charcoal)
- Skewers (metal or bamboo; soak bamboo for 30 minutes)
- Mixing Bowl
- small saucepan
- Tongs
- sharp knife
- Chopping Board
- Pastry brush (for oiling the grill)
Ingredients
Chicken Satay
- 800 g boneless skinless chicken thighs
- 2 cloves garlic finely grated
- 1 tbsp finely minced lemongrass fresh or jarred
- 1 tsp ground turmeric
- 2 tsp mild curry powder e.g. Keens
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
Peanut Satay Sauce
- 1 tbsp vegetable oil
- 2 cloves garlic finely grated
- 1 tsp mild curry powder
- ½ cup smooth peanut butter
- 1 cup full-fat coconut milk
- 1 tbsp kecap manis
- 2 tbsp soy sauce
- Juice of ½–1 lime to taste
To serve (optional)
- Roasted peanuts lightly crushed
- Fresh coriander leaves
- Lime wedges
Instructions
Marinate the Chicken
- In a large bowl, combine the garlic, lemongrass, turmeric, curry powder, soy sauce, brown sugar and vegetable oil.
- Lay the chicken thighs flat on a board and slice into long, thin strips (about 1.5–2 cm wide). Add to the marinade and toss to coat.
- Cover and refrigerate for at least 2 hours, or overnight.
Make the Peanut Satay Sauce
- Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and curry powder and cook for 30 seconds until fragrant.
- Add the peanut butter, coconut milk, kecap manis and soy sauce. Simmer gently for 3–5 minutes, stirring often, until smooth and slightly thickened
- Remove from heat and balance with lime juice to taste. (Set aside — the sauce can be made ahead and gently reheated.) If the sauce thickens too much as it sits, loosen with a splash of hot water before serving.
Thread the Satay
- Thread the marinated chicken onto skewers by folding the strips back and forth so they sit flat and snug rather than chunky.
- Allow excess marinade to drip off before cooking.
BBQ the Chicken
- Preheat a BBQ grill to medium–high heat and lightly oil the grill bars.
- Cook the satay skewers for 4–5 minutes per side, turning once, until lightly charred and cooked through.
Serve
- Serve the chicken satay hot with the peanut sauce on the side. Finish with a scattering of crushed roasted peanuts and fresh coriander if you like, and serve with lime wedges for squeezing.
Video
Nutrition
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So delicious 😋 👏💕