​Whether you like them tongue-tingling spicy or satisfyingly mild, skewers of chicken satay are a firm favourite for the barbecue or grill – and now, they’re super easy to make!

These delicious skewers are a family favourite for weekend barbecues. Follow these simple steps for rich and tender satay sticks, the toughest part will be keeping up with the demand! 

Step 1: To make the satay sauce, place the oil, chilli, garlic, peanuts, cumin, turmeric, kecap manis, fish sauce, coconut milk and water in a food processor and process until well combined. Set aside half the mixture. 

Step 2: Place the remaining satay mixture in a large bowl, add the chicken and toss to combine. Refrigerate for 1 hour to marinate. 

Step 3: Preheat a char-grill pan or barbecue over medium heat. Thread the chicken onto skewers, brush with oil and cook, in batches, turning occasionally, for 6–8 minutes or until cooked through. 

Step 4: Place the reserved satay mixture in a medium saucepan over medium heat and bring to the boil. Cook for 2 minutes or until hot and reduced slightly. Place the cucumber, radish, mint and lime juice in a large bowl and toss to combine. Serve the skewers with the cucumber salad and remaining satay sauce. Serves 4.

click here for the recipe!

Tips:
+ The satay sauce can be made ahead and stored in the fridge for 2-3 days.
+ You can marinate the chicken up to a day in advance.
+ If using wooden skewers, soak them in water for 30 minutes prior to skewering to prevent the wood from splintering and burning.
+ If you don’t have a barbecue or char-grill pan, you can cook the skewers on an oven tray, lined with foil. Preheat your grill to high and cook for 6–8 minutes, turning halfway. Make sure you use metal skewers.