Chicken Satay Skewers are an ageless classic dish found all over Asia. My recipe uses chicken thighs for extra juicy skewers and my own homemade tasty sauce. Perfect for every occasion from lunchboxes, to picnics, buffets and tasty Asian feasts.
Use a sharp knife or scissors to cut 500g Chicken Thigh Fillets into inch cubes. The nature and shape of chicken thigh fillets means that you won’t be able to achieve neat cubes but try to make the pieces relatively evenly sized.
Stir 150ml Satay Sauce into the chicken cubes and leave in the fridge to marinate for anything from 2 to 24 hours.
Line a grill tray with foil. Grease the foil with roughly 1 tbsp Vegetable Oil.
Preheat the grill to high.
Slide the chicken cubes onto short skewers. Try not to leave too much of the skewer showing, just enough to pick them up. Lay each skewer on the oiled tray.
Repeat until all of the chicken is used up – about 12 skewers.
Pop the try under the grill for 7 minutes.
Remove the tray and turn all of the skewers over. Grill for a further 7 minutes.
Serve with the remaining 250ml Satay Sauce as a dipping sauce.