You know those meals that take you straight to a memory? For me, this satay chicken takes me back to a beach holiday in Thailand — sticky heat, plastic chairs, and the smell of grilled meat and limes hanging in the air. Except this version? It’s got that Jamie Oliver twist — bright, punchy, a bit rustic, and totally doable in your own kitchen or on a backyard grill with a pint in hand.
The peanut sauce is the real star here — thick, nutty, spiced just right. I’ve made this one for friends, family, a few picky eaters… and not a single soul left a skewer behind. Plus, there’s something satisfying about building it all from scratch — toasting spices, smashing peanuts, slicing melon while the grill sizzles. Honestly? It’s a whole vibe.
Why You’ll Love It
- Satay sauce dreams. Creamy, spicy, salty-sweet — proper addictive.
- Totally grill-friendly. Barbecue or griddle — whatever you’ve got works.
- Great for prep-ahead. Marinade does its thing while you chill.
- Fresh, fun toppings. Peanuts, lime, fresh herbs, juicy melon — it’s a party plate.
- Kid-friendly and crowd-approved. Everyone wants a skewer in each hand.
- Leftovers = epic lunch wraps. Trust me. Add cucumber and done.
Ingredients
- 1 tsp medium curry powder
- ½ tsp ground cumin
- 1 heaped tsp turmeric
- 3–4 fresh chillies
- 2 garlic cloves
- 5cm piece of ginger
- 1 bunch fresh coriander (about 30g)
- 6 tbsp crunchy peanut butter
- 2 tbsp low-salt soy sauce
- 6 spring onions
- 4 limes
- 8 boneless, skinless chicken thighs
- 1 handful shelled peanuts
- Groundnut oil (or any neutral oil)
- ¼ of a watermelon (about 1.5kg) or 1 ripe pineapple
How to Make It
Toast your spices first:
In a dry pan, gently heat the curry powder, cumin, and turmeric for about a minute — just till your kitchen starts to smell like a spice shop. Don’t walk away, they burn fast.
Blitz up your satay sauce:
Roughly chop the garlic, ginger, 2 chillies (deseeded if you’re nervous), and toss into a blender with the toasted spices. Add the peanut butter, soy sauce, coriander (save a few leaves for garnish), the green tops of the spring onions, and zest of 2 limes. Squeeze in the juice of 3. Blend till mostly smooth — a bit chunky is fine. Add water if it’s too thick.
Marinate the chicken:
Cut each thigh into 4 chunks. Throw them in a bowl with half the satay sauce. Mix it well so every bit’s coated, then thread the pieces onto 4 skewers. Let it marinate in the fridge for at least 2 hours — or overnight if you’re organised. I usually forget, and it’s still lovely.
Get your grill on:
Preheat your barbecue or a griddle pan. If using wooden skewers, trim them to fit your pan. Oil your grill lightly, so things don’t stick. Get it hot — medium-high heat’s your friend here.
Prep the garnishes:
Drain your reserved coriander leaves. Finely slice the whites of the spring onions and remaining chillies. Toast the peanuts in a dry pan till golden, then bash ’em up roughly. Wedge up your melon or pineapple. (You could grill the fruit too, just saying.)
Grill the skewers:
Brush a bit of oil over the skewers, season with salt, then slap them onto the grill. Cook for about 15 minutes, turning often. You want golden bits and caramelised edges — gnarly in the best way.
Plate and serve:
Pile your skewers on a big platter, drizzle or serve the rest of the sauce on the side. Scatter over the peanuts, coriander, and spring onion. Serve with juicy fruit wedges and extra lime for squeezing. Dig in, hands encouraged.
Common Mistakes and How to Dodge Them
Why’s my chicken bland?
You probably skipped the marinade time — even 30 mins helps. Also, don’t forget to season it right before grilling.
Sauce too thick or dry?
Add a splash of warm water to loosen it — peanut butter seizes up quickly. If reheating it, gently warm it with a bit of water.
Stuck to the grill?
Grill wasn’t hot enough or not oiled. Let the chicken sit before turning — if it resists, give it a sec.
Too spicy?
Use fewer chillies, and definitely deseed them. Or just add more lime and yogurt on the side to cool things down.
Storage and Reheating
Leftovers keep for 3 days in the fridge, tightly sealed.
Reheat skewers gently in a pan or in the oven at 160°C (320°F) with foil to stop them drying out.
Sauce will thicken in the fridge — add water and warm on the hob.
Not great for freezing, but you can freeze the raw, marinated chicken (before grilling).
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes — just be careful not to overcook. Breast dries out faster but works well if you’re keeping it lean.
Is there a substitute for groundnut oil?
Any neutral oil will do — sunflower, light olive oil, even avocado oil if you’re feeling posh.
Can I make this vegan?
Totally. Use tofu or tempeh instead of chicken. Same marinade, same grill time.
Do I need a blender for the sauce?
Not strictly — you could finely chop and mix by hand. But the blender makes it smoother and quicker.
Nutrition Facts (Per Serving):
- Calories: ~410
- Fat: 26g
- Carbs: 11g
- Protein: 32g
- Sodium: ~520mg
- Sugar: ~6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Chips
- Jamie Oliver Chicken Provençal Recipe
- Jamie Oliver Chicken Souvlaki Recipe
Jamie Oliver Chicken Satay
Description
Juicy grilled chicken skewers marinated in a bold, nutty satay sauce with a crunchy peanut finish and a juicy fruit side — spicy, sweet, and straight-up addictive.
Ingredients
Instructions
- Toast spices in a dry pan for 1 min.
- Blend with garlic, ginger, chillies, coriander, peanut butter, soy, lime zest and juice, and green onion tops.
- Cut chicken, coat with half the sauce, skewer, and marinate 2 hours or overnight.
- Preheat grill or griddle and oil lightly.
- Grill skewers ~15 mins, turning until charred and cooked.
- Garnish with coriander, chilli, spring onion, and crushed peanuts.
- Serve with extra sauce and wedges of fruit.
Notes
- Don’t skip the marinade — flavour builds over time.
- Sauce thickens in the fridge; warm gently with a splash of water.
- Pineapple or melon adds the perfect juicy contrast.
- Use gloves when chopping chillies if you’re sensitive — they linger!