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Fiery Chicken Satay Skewers

I may not be much of a cook, but I absolutely ADORE watching cooking shows and reading recipe books! One of my favourite South African recipe books has to be Bitten by Sarah Graham - and breaking news is that her brand spanking new book, Smitten, is just as good!

I have to admit that all her recipes are just fantastic - but her Fiery Chicken Satay Skewers are just phenomenal! I have served them as a starter before, while also doubling the recipe and using them as a main meal (served with a side salad and rice). Once you taste the peanutty goodness combined with the warmth of the chillies, you will know exactly what I mean. Plus, this is the perfect comfort food for these rapidly cooling evenings!


Fiery Satay Chicken Skewers

Serves 6-8 as a snack.

Fiery Satay Chicken Skewers.jpg


  • 4 chicken breasts or 8 chicken thighs, cut into 2cm cubes
  • 1 red pepper, deseeded and cut into 2cm squares
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • 8-10 bamboo skewers, soaked in water for 15-20 minutes

Asian Satay Sauce

  • 1 clove garlic, finely chopped
  • 1-2 tsp grated fresh ginger
  • 1-2 red chillies, de-seeded and chopped
  • 1-2 Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 90ml sweet chilli sauce
  • 2 Tbsp lime juice (juice of 2 limes)
  • 2 Tbsp smooth peanut butter
  • 2 Tbsp roughly chopped fresh coriander or basil, for serving
  • About 1/4 cup coconut milk, to loosen the mixture


1. Spear the chicken and red pepper pieces onto the skewers, with 2 pieces of chicken in between each piece of red pepper. Season with salt and pepper and brush with the olive oil.

2. Mix together the ingredients for the sauce, check for seasoning and adjust to your taste if necessary, and pour half over the chicken skewers, tossing gently to coat.

3. Just before serving, heat your bbq or braai grill, or a griddle pan on the stove, and then cook the chicken skewers, turning from time to time, for 5-10 minutes, or until cooked through and lightly charred.

4. Remove from the heat and serve with the remaining sauce and a scattering of fresh basil or coriander leaves.

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