The best satay chicken skewers

Satay sauce is a staple in Thai cooking, but most of the time it’s reserved for takeaway meals or dinner

Satay sauce is a staple in Thai cooking, but most of the time it’s reserved for takeaway meals or dinner at your local Thai restaurant. Not anymore though! This tasty recipe is so simple to make and can be whipped up in under five minutes! We’ve paired it with chicken skewers, but you can swap for beef or even prawns if you wish. All of them work well with a fresh cucumber salad and a side of steamed rice to round out the dish. Enjoy!


  • 500g chicken breast or thighs, cut into 1.5cm pieces
  • 1/2 cup crunchy peanut butter
  • 1 small red chilli, finely chopped
  • 165ml can coconut cream
  • 2 tablespoons kecap manis (sweet soy sauce, availbale at your supermarket)
  • 1 tablespoon lime juice
  • You’ll also need 12 wooden skewers (Tip! Soak skewers in warm water for 1 hour before cooking. This will stop them splintering or burning later.)


1. Line a baking tray with aluminium foil or baking paper and set aside. Thread chicken onto skewers, placing onto baking tray as you go. Turn grill on to medium-high heat and place tray with chicken skewers under grill for 15 minutes, turning at halfway. Check chicken is cooked by cutting a small slit in one piece. Juices will run clear when cooked.

2. Meanwhile, place peanut butter, chilli, coconut cream, kecap manis and lime juice in a saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until combined.

3. Serve satay sauce in a bowl for dipping, or pour generously over the skewers on your plate. Serve with steamed rice and a cucumber, red onion and tomato side salad.


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    In what way is satay a Thai staple? Satay is an Indonesian dish, although it has been widely copied by many purveyors of other Asian cuisines. You would be more careful if this was an inaccurate or disputed origin relating to something Australian, such as the macadamia or the pavlova.

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