Mini satay chicken skewers

This nutty starter is full of flavour and a great 'fakeaway' to whack out at a dinner party - who doesn't like Asian food? Indonesian to be specific

Chicken satay


  • Chicken breasts 2-3, cut into strips
  • Thai Taste satay peanut sauce 150g
  • Thai Taste sweet chilli dipping sauce 2 tbsp
  • Lime cut into wedges
  • Spring onion shredded
  • Red chilli shredded


  • Step 1

    Soak 16 bamboo skewers in water for at least 30 minutes.

  • Step 2

    Cut each chicken breast into 4 long slices lengthways and then in half horizontally to give you 16 pieces.

  • Step 3

    Place the chicken into a large bowl and add 100g satay sauce and the sweet chilli sauce. Toss until the chicken is evenly covered. Leave to marinade for about 30 minutes.

  • Step 4

    Thread the chicken in a zigzag onto the bamboo skewer.

  • Step 5

    Cook the chicken under a preheated grill for 4-6 minutes turning occasionally or until cooked through.

  • Step 6

    Serve the satay sticks with a squeeze of lime juice, sprinkled with the shredded spring onion and chilli, alongside the remaining satay sauce as a dip.