Satay chicken skewers with coconut rice and salsa

By Jamie Humby | Chef

Published 2 December 2024

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A plate of grilled chicken fillets on a bed of rice with a tomato and cucumber salad.

Looking for a satay that’s smooth, nutty and spicy? Try this quick and versatile recipe for chicken satay with homemade coconut rice and a light summer salsa.

You can use the satay as a marinade or sauce, or even as a base for a creamy curry. It’s also really easy to switch up the flavours and spice level to your liking by experimenting with your preferred measurements.

Prep time

20m

Cook time

45m

Serves

Ingredients

Satay sauce

4 tbsp natural smooth peanut butter (no sugar or salt)
2 tbsp sriracha hot sauce
2 cloves garlic
1 tsp ground turmeric
1 lime, juiced
2 tbsp fish sauce
2 tbsp water
500g chicken tenderloin

Coconut rice

1 cup basmati rice, rinsed
3/4 cup light coconut milk
3/4 cup salt-reduced chicken stock

Cucumber salsa

1 Lebanese cucumber, diced
1 tomato, seeded and diced
1 spring onion, finely chopped
1 red chilli, finely chopped
1 handful coriander, stalks finely diced and leaves reserved
1 lime, juiced
1 tbsp olive oil
1 tsp fish sauce

Method

Step 1:

In a blender bowl, add the peanut butter, hot sauce, garlic, turmeric, lime juice, fish sauce and water. Blend well until you get a smooth sauce, adding more water if the mixture is too thick.

Step 2:

Coat the chicken with half of the sauce and put the rest of the sauce to the side.

Step 3:

Thread the chicken onto skewers and set aside.

Step 4:

Add your rice, coconut milk and stock to a saucepan. Bring to the boil, then reduce to a simmer (covered) for 12 minutes until all of the liquid is absorbed.

Step 5:

Meanwhile, add all of the salsa ingredients to a bowl and fold gently to mix.

Step 6:

On a hot chargrill or BBQ, grill your skewers for 4 or 5 minutes on each side until done. Rest for 5 minutes under tinfoil.

Step 7:

To serve, spoon the coconut rice onto a plate, add a few skewers, then top with remaining satay sauce and salsa.