Chicken Sate

Chicken sate

The traditional oriental food loved by millions. Chicken sate is cooked on barbecues and over open fires the world over.
20 minutes plus marinade time
20 minutes
8 - 10 skewers


  • 4 chicken breasts
  • 5 tbsp light soy sauce
  • 3 tbsp sweet chilli sauce
  • 1 heaped tbsp soft brown sugar
  • 2 tbsp lime juice
  • 1 garlic clove made into paste (see hints and tips)
  • 2 cm piece of root ginger, grated

    Satay sauce

  • 1 garlic clove made into paste (see hints and tips)
  • 1 red chilli, finely chopped
  • 2 generous tbsp crunchy peanut butter
  • 2 tbsp light soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp chopped fresh coriander
  • water as required


  1. Cut the chicken into strips. mix the rest of the chicken ingredients and combine with the chicken in a bowl. Marinade in the fridge for at least two hours. To make the satay sauce, fry the garlic in a small amount of oil for a few seconds and add the chilli. Stir in the peanut butter and then add the rest of the ingredients except the water. Stir until heated through and add enough water to achieve a decent consistency.
  2. Thread the chicken onto bamboo skewers which have been previously soaked in water. Cook on the barbecue, turning frequently until cooked all the way through. Serve with the satay sauce either poured over the skewers or as a dip.

Barbecue, Street Food and Outdoor Eating