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Home  >  Inspire & Create  >  Summer Recipes  >  Satay BBQ Chicken Skewers


Satay BBQ Chicken Skewers


1h 10m







Inspired by MKR logo Satay BBQ Chicken Skewers


  • 3/4 cup (185ml) light coconut milk
  • 1/4 cup (70g) crunchy peanut butter
  • 1 tbs lemongrass paste
  • 2 tsp fish sauce
  • 1 tsp soy sauce
  • 2 tsp finely grated ginger
  • 1 lime, rind finely grated, juiced
  • 1 tsp brown sugar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp dried chilli flakes
  • 6 chopped trimmed Coles RPCA approved Australian chicken thigh fillets


  1. To make the marinade, combine coconut milk, peanut butter, lemongrass, fish sauce, soy sauce, ginger, lime rind, lime juice, sugar, coriander, cumin, turmeric and chilli in a large bowl.
  2. Add 6 chopped trimmed Coles RSPCA Approved Australian Chicken Thigh Fillets to the marinade, and turn to coat. Cover and place in the fridge for 1 hour.
  3. Heat a barbecue grill or chargrill on medium. Drain chicken, reserving the marinade. Thread the chicken evenly onto metal or soaked bamboo skewers. Cook on grill for 4 mins each side or until cooked to your liking. Set aside for 5 mins to rest before serving.
  4. Meanwhile, bring the reserved marinade to the boil in a small saucepan over high heat. Boil for 2 mins or until heated through. Serve with the skewers.