This delicious Jamie Oliver Chicken Satay is a quick and easy meal packed with bold flavors. Made with creamy peanut butter, fresh chillies, and aromatic spices, it’s perfect for a weeknight dinner or a weekend BBQ. You can easily swap ingredients based on what you have at home, making it a flexible dish everyone will love.
Ingredients Needed
- 1 level teaspoon medium curry powder
- ½ level teaspoon ground cumin
- 1 heaped teaspoon turmeric
- 3–4 fresh chillies
- 2 cloves of garlic
- 5cm (2 inches) piece of ginger
- 1 bunch (30g/1 oz) fresh coriander
- 6 tablespoons (90g/3 oz) crunchy peanut butter
- 2 tablespoons (30ml) low-salt soy sauce
- 6 spring onions (scallions)
- 4 limes
- 8 free-range chicken thighs, skin off, bone out
- 1 handful (roughly 50g/1.75 oz) shelled peanuts
- Groundnut oil (for cooking)
- ¼ watermelon (1.5kg/3.3 lbs) or 1 ripe pineapple
How To Make Chicken Satay
- Toast Spices: Gently heat the curry powder, cumin, and turmeric in a dry pan over medium heat for 1 minute to release the flavors.
- Prepare Satay Sauce: Deseed 2 chillies, peel garlic and ginger. Place them in a blender with the toasted spices and coriander (save a few leaves for garnish). Add peanut butter, soy sauce, green parts of spring onions, lime zest from 2 limes, and juice from 3 limes. Blitz until smooth, adding water if necessary to loosen. Taste and adjust seasoning.
- Marinate Chicken: Cut each chicken thigh into 4 pieces and toss with half of the satay sauce. Thread the chicken onto 4 skewers and marinate in the fridge for at least 2 hours (overnight for best results).
- Prepare Garnishes: Drain the coriander leaves and finely slice the white parts of the spring onions, remaining chillies, and lime. Toast peanuts in a dry pan until golden, then crush and set aside.
- Cook Chicken: Preheat your barbecue or griddle pan. Lightly oil and season the chicken on both sides, then cook for about 15 minutes, turning regularly, until golden and cooked through.
- Serve: Arrange the cooked chicken on a platter, drizzle with the remaining satay sauce, and sprinkle with the prepared garnishes. Serve with watermelon or pineapple wedges on the side for a refreshing touch.
Recipe Tips
- Use fresh chicken thighs for extra juiciness. Skinless, boneless thighs hold the satay sauce better and stay tender while grilling.
- Marinate overnight for the best flavor. The longer the chicken sits in the sauce, the more the spices will infuse.
- Don’t skip toasting the spices. Toasting the curry powder, cumin, and turmeric before blending enhances their flavor and makes the sauce taste richer.
- Adjust the heat by adding or removing chillies. If you prefer a milder dish, remove the seeds from the chillies, or add more for a spicy kick.
- Grill on medium heat. Cooking on too high a heat can burn the sauce while leaving the chicken undercooked. Keep it medium and turn regularly for even cooking.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Satay cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the Chicken Satay to cool completely, then place it in an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat a little oil in a pan over medium heat. Add the chicken satay and cook, turning regularly, for 5-7 minutes until heated through.
Nutrition Facts
Serving Size: 1 skewer (approximately 43g)
- Calories: 162
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 15mg
- Sodium: 330mg
- Potassium: 160mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 29g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Fajitas
- Jamie Oliver Chicken Stroganoff
- Jamie Oliver Chicken Tagliatelle
- Jamie Oliver Chicken Curry Mango Chutney
Jamie Oliver Chicken Satay
Description
This delicious Jamie Oliver Chicken Satay is a quick and easy meal packed with bold flavors. Made with creamy peanut butter, fresh chillies, and aromatic spices, it’s perfect for a weeknight dinner or a weekend BBQ. You can easily swap ingredients based on what you have at home, making it a flexible dish everyone will love.
Ingredients
Instructions
- Toast Spices: Gently heat the curry powder, cumin, and turmeric in a dry pan over medium heat for 1 minute to release the flavors.
- Prepare Satay Sauce: Deseed 2 chillies, peel garlic and ginger. Place them in a blender with the toasted spices and coriander (save a few leaves for garnish). Add peanut butter, soy sauce, green parts of spring onions, lime zest from 2 limes, and juice from 3 limes. Blitz until smooth, adding water if necessary to loosen. Taste and adjust seasoning.
- Marinate Chicken: Cut each chicken thigh into 4 pieces and toss with half of the satay sauce. Thread the chicken onto 4 skewers and marinate in the fridge for at least 2 hours (overnight for best results).
- Prepare Garnishes: Drain the coriander leaves and finely slice the white parts of the spring onions, remaining chillies, and lime. Toast peanuts in a dry pan until golden, then crush and set aside.
- Cook Chicken: Preheat your barbecue or griddle pan. Lightly oil and season the chicken on both sides, then cook for about 15 minutes, turning regularly, until golden and cooked through.
- Serve: Arrange the cooked chicken on a platter, drizzle with the remaining satay sauce, and sprinkle with the prepared garnishes. Serve with watermelon or pineapple wedges on the side for a refreshing touch.
Notes
- Use fresh chicken thighs for extra juiciness. Skinless, boneless thighs hold the satay sauce better and stay tender while grilling.
- Marinate overnight for the best flavor. The longer the chicken sits in the sauce, the more the spices will infuse.
- Don’t skip toasting the spices. Toasting the curry powder, cumin, and turmeric before blending enhances their flavor and makes the sauce taste richer.
- Adjust the heat by adding or removing chillies. If you prefer a milder dish, remove the seeds from the chillies, or add more for a spicy kick.
- Grill on medium heat. Cooking on too high a heat can burn the sauce while leaving the chicken undercooked. Keep it medium and turn regularly for even cooking.
Jamie Oliver Chicken Satay