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Thai satay chicken kebabs

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Adjust Servings:
1 tbsp runny honey
50g chunky peanut butter
2 tsp light soy sauce (reduced salt)
1/2 tbsp Thai red curry paste
1/2 tbsp lime juice, plus extra for the salad
2 garlic cloves, crushed
1 tsp Thai fish sauce
25g natural yoghurt (0% fat)
2 skinless chicken breasts, cut into large chunks
Avocado oil, for brushing
1 x 250g pouch wholegrain and quinoa rice
1 tsp white sesame seeds
Small handful of fresh coriander leaves, finely chopped
1/2 red chilli, finely sliced
1 lime, halved, for garnish
2 baby cucumbers, thinly sliced
6 radishes, thinly sliced
1 small red onion, finely sliced
Toasted sesame oil, for drizzling

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Thai satay chicken kebabs

There are so many variations of satay chicken, but often they are high in saturates. My 'lighter' Thai version contains lean chicken breasts, as well as natural yoghurt rather than coconut milk in the satay sauce. I also pimped up the peanut butter marinade by adding some Thai curry paste and a touch of honey, which produces the most incredible crispy bits when grilled.

  • Spicy
  • 20 Mins
  • Serves 2
  • Easy




  1. Place the peanut butter in a bowl and stir in the honey, light soy sauce, Thai red curry paste, lime juice, crushed garlic cloves and Thai fish sauce.

  2. Transfer half the satay sauce into a small saucepan and set aside. Pour the remaining satay sauce into a bowl and mix with the natural yoghurt. Add the chicken pieces and coat well. Refrigerate for 2 hours, then thread the chicken pieces onto four skewers.

  3. Heat a grill pan over a high heat. Brush the pan with avocado oil and cook the satay chicken kebabs for 6-8 minutes, turning occasionally, until the chicken is nicely charred. Baste with any leftover marinade in the bowl and place on a baking tray. Finish cooking in a preheated oven at 180C for 5 minutes or until the chicken is cooked through.

  4. Meanwhile, microwave the wholegrain and quinoa rice pouch according to pack instructions. Leave to cool for 2 minutes, then transfer to a bowl.

  5. Gently reheat the satay sauce in the saucepan and let down with two tablespoons of hot water. Keep stirring until the sauce thickens, then spoon into a serving dish.

  6. Divide the satay chicken kebabs between plates and sprinkle over the sesame seeds, coriander and a few red chilli slices, if desired. Garnish with a wedge of lime.

  7. Mix the cucumber, radish and red onion together and dress with a squeeze of lime juice and a drizzle of toasted sesame oil. Serve alongside the kebabs with the satay sauce and the wholegrain and quinoa rice on the side.

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