If you’re craving something rich, savory, and just the right amount of spicy, then Jamie Oliver Chicken Satay is your answer. This dish blends bold spices with creamy peanut butter to create an unforgettable flavor that’s hard to resist. I made this over the weekend and was amazed by how vibrant and satisfying it was—perfect for a fun dinner at home or a backyard BBQ! (inspired by Jamie Oliver)

Ingredients Needed

For the Chicken and Marinade:

1 tsp medium curry powder
½ tsp ground cumin
1 heaped tsp turmeric
3-4 fresh chillies (your preferred level of heat)
2 cloves garlic
5 cm piece of ginger
1 bunch fresh coriander (30g), stems and leaves separated
6 tbsp crunchy peanut butter (unsweetened)
2 tbsp low-salt soy sauce
6 spring onions (white and green parts separated)
Zest of 2 limes
Juice of 3 limes
8 skinless, boneless free-range chicken thighs

For Garnish and Serving:

1 handful unsalted shelled peanuts
Groundnut oil, as needed
1/4 of a watermelon (about 1.5kg) or 1 ripe pineapple, cut into wedges
Lime wedges

How To Make Jamie Oliver Chicken Satay

Toast the Spices: Start by gently toasting the curry powder, cumin, and turmeric in a dry pan over medium heat. Stir constantly for about a minute until they smell fragrant—don’t let them burn!
Blend the Satay Sauce: Deseed two chillies and peel the garlic and ginger. Pop these into a blender with the toasted spices, coriander stems, peanut butter, soy sauce, green spring onion tops, lime zest, and juice. Blitz until smooth or just slightly chunky. If it’s too thick, add a splash of water to loosen it up. Give it a taste—if it needs more zing or salt, adjust with lime juice or soy sauce.
Marinate the Chicken: Chop each chicken thigh into four chunks. Toss with half the satay sauce in a bowl. Thread the chicken onto skewers. If using wooden ones, soak them for a few hours first. Let the chicken marinate in the fridge for at least two hours—overnight is even better.
Fire Up the Grill: If you’re using a BBQ, light it an hour before cooking. For a griddle pan, make sure it’s wide enough for the skewers and get it hot. While waiting, prep your garnishes: pick coriander leaves, slice white spring onion parts and the remaining chillies. Toast peanuts in a dry pan until golden, then crush.
Grill the Chicken: Oil the skewers lightly and season them with salt. Grill on the BBQ or griddle for about 15 minutes, turning often, until they’re cooked through and golden.
Serve it Up: Arrange the skewers on a platter, drizzle over remaining satay sauce, and sprinkle with garnishes. Serve alongside watermelon or pineapple wedges and lime for squeezing.

Why I Love This Recipe

I made Jamie Oliver Chicken Satay for a Sunday lunch and it was an absolute hit with my family. The marinade is deeply flavorful thanks to the fresh spices and peanut butter, and grilling gives it that beautiful char. It’s a clever mix of everyday ingredients with loads of personality—Jamie Oliver style!

Recipe Tips

Marinate for Maximum Flavor: Overnight marination really lets the flavors soak in.
Soak Wooden Skewers: This stops them from catching fire on the grill.
Don’t Rush the Grill: Medium heat ensures even cooking without burning.
Add Texture: Crushed toasted peanuts give a great crunch.
Make it a Meal: Serve with coconut rice or a light cucumber salad.

How To Store This Jamie Oliver Chicken Satay

At Room Temperature: Only leave out for up to 2 hours. After that, it needs to be stored properly.
In the Fridge: Keep leftovers in an airtight container for up to 3 days.
In the Freezer: Freeze grilled chicken satay in a freezer-safe bag or container for up to 3 months.

Reheating:

Oven: 350°F (175°C) for 10-15 minutes, loosely covered with foil.
Microwave: 1-2 minutes on high, covered with a damp paper towel.
Stovetop: Medium heat in a pan with a splash of water or oil, 2-3 minutes each side.

Let’s Answer a Few Questions! (FAQs)

Can I Use Chicken Thighs With Bones?
Totally! Just cook them a bit longer to make sure they’re fully done.

What If I Don’t Have Groundnut Oil?
No problem—vegetable or sunflower oil works great too.

Can I Make The Satay Sauce Ahead Of Time?
Yes! Store it in the fridge for up to 3 days.

Is There A Substitute For Crunchy Peanut Butter?
Sure thing. Use smooth peanut butter and add crushed peanuts if you like that crunch.

How Do I Prevent The Skewers From Sticking To The Grill?
Clean and oil your grill well, and lightly oil the skewers too.

Nutrition Facts (per serving)

Calories: 265 kcal
Carbohydrates: 8 g
Protein: 34.5 g
Fat: 9 g
Sugar: 5.5 g
Fibre: 1 g
Sodium: 918.5 mg

Try More Recipe:

More Jamie Oliver Recipe:

Jamie Oliver Chicken Satay

Course: Side DishesCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

135

kcal

Sticky, smoky, peanutty skewers that scream summer—even if it’s raining outside.

Ingredients

1 tsp medium curry powder
½ tsp ground cumin
1 heaped tsp turmeric
3-4 fresh chillies
2 garlic cloves
5 cm ginger
1 bunch fresh coriander (stems and leaves separated)
6 tbsp crunchy peanut butter
2 tbsp low-salt soy sauce
6 spring onions
Zest of 2 limes
Juice of 3 limes
8 boneless, skinless chicken thighs
1 handful unsalted peanuts
Groundnut oil
1/4 watermelon or 1 pineapple, cut into wedges
Lime wedges

Directions

Toast spices in a dry pan for 1 minute.
Blend sauce ingredients until smooth.
Marinate chicken with half the sauce and thread onto skewers.
Chill for at least 2 hours.
Preheat grill or griddle.
Toast peanuts, prep garnishes.
Grill chicken 15 minutes, turning often.
Serve with remaining sauce, garnishes, and fruit.

Notes

Marinate for Maximum Flavor: Overnight marination really lets the flavors soak in.
Soak Wooden Skewers: This stops them from catching fire on the grill.
Don’t Rush the Grill: Medium heat ensures even cooking without burning.
Add Texture: Crushed toasted peanuts give a great crunch.
Make it a Meal: Serve with coconut rice or a light cucumber salad.