Chicken Satay Recipe


  • 1

    To make the satay marinade/sauce: Put the shallot,garlic, sugar, cocoa powder, peanut butter and2 tablespoons sunflower oil in blender. Add2 tablespoons water and blend until smooth, then pour half of the mixture into a large shallow dish and season with salt and pepper. Add the chicken and turn to coat it in the marinade. Cover with cling film and marinate for at least 1 hour or preferably overnight

  • 2

    Pour the remaining marinade into a bowl and stir in the lime juice, soy sauce and hot chilli sauce, to taste. Cover and store in the fridge until ready to with the chicken.

  • 3

    To cook the chicken, heat a large griddle pan over a medium-high heat. When hot, brush the pan with oil and turn the heat down to medium. Add half of the chicken and cook for 12–15 minutes, turning it every 3 minutes until cooked through and there is no trace of pink in the middle. Remove and cover to keep the chicken warm while you cook the remaining meat.

  • 4

    Serve the chicken with the reserved satay sauce spooned over the top or by the side. Garnish each plate with the herbs, onion rings, tomato and a spoonful of the cacao nib oil.

Serves: 4 people
  • Ease of preparation: Moderately Difficult


  • Satay marinade/sauce:
  • 1 small shallot, finely chopped
  • 3 garlic cloves, crushed
  • 30g (1oz) soft brown sugar
  • 1 teaspoon Cocoa Powder
  • 6 tablespoons peanut butter
  • 2 tablespoons sunflower oil, plus extra for griddling
  • 125ml (4fl oz) coconut milk
  • Juice of ½ lime
  • 1 teaspoon soy sauce
  • 1–2 teaspoons hot chilli sauce

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