– Chicken Satay Skewers –
We recently went to an event that we had to take a plate of snacks to. I didn’t want to make any of my normal recipes because I’d made them a thousand times and I was bored with them. So I decided to try making some chicken satay skewers.
This post may contain affiliate links. Please read my disclosure policy.
I’d had some at a restaurant before and they were just divine! Also, they would make a delicious gluten-free snack. (If you eat gluten-free try these Tasty Tornadoes – so good!)
However, I’d never made chicken on skewers before not to mention a satay sauce. So I searched on Pinterest for inspiration and to see the basics of what makes a satay chicken recipe work.
It seemed pretty simple, the main ingredient for the sauce is peanut butter, but aside from that chicken satay recipes seem quite varied. Perfect for me! So I winged it with the basics in mind and wow was it delicious!
How To Speed Up The Skewering Process
Chicken Satay Skewers definitely have the potential to be fiddley and time consuming but they’re actually quick and easy. It’s all about how you do them. And there’s a trick to doing them the easy way!
Sign up to my Newsletter if you'd like to know when a knew post is up.
You’ll need skewers, chicken breast, and your sauce. Usually, the fiddley part is chopping up the chicken and sticking it on the skewer sticks but not if you do it the way I’m about to tell you!
I’m not sure where the idea came from and I won’t take credit since I’ve probably seen it somewhere but, wow, did it save time!
So first of all, in order to cover the skewer sticks nicely, you’ll need to stand the meat on its side and slice it sideways like in the following picture.
And now for the awesome tip – I skewered the meat before chopping it up! It’s just so much easier that way! After placing the skewers cut the chicken between the skewers to separate them.
The skewers on each end will have extra meat so just chop off the extra and add it to any of the skewers that look like they need a little extra. I had enough to fill up a whole new one!
Once they’re all done place them on a nice flat pan and fry them with a little olive oil.
Time For The Sauce
Since I love simple recipes my chicken satay sauce is just that. Simple. I used Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce“>coconut oil,
Thankfully it was delicious and pretty easy. (Little secret – Sometimes I’m surprised my recipes actually work because I definitely have some impressive flops under my belt!)
But this one is a winner! They look great, taste amazing, and aren’t messy to eat because you can hold the end of the skewer stick while eating.
– Here’s the recipe –
Chicken Satay SkewersCourse: About
A mouthwatering savory snack that’s gluten-free and absolutely delicious!
2 x Chicken Breasts
3 Tbsp Peanut Butter
1 Tbsp Coconut Oil
1 tsp Apple Cider Vinegar
1/4 tsp Salt
- Mix the peanut butter, apple cider vinegar, coconut oil, and salt and place it on a low heat while you prepare the chicken. Stir every few minutes to prevent it catching.
- Skewer the chicken and cut into separate pieces.
- Fry the chicken in Olive Oil.
- Cover in Satay Sauce and fry again lightly.
- Serve hot or cold on their own or with left over Satay Sauce drizzled over or on the side for dipping.
- Store in the refrigerator for up to three days.