Jamie Oliver Chicken Satay - Jamie Oliver Dishes

Jamie Oliver Chicken Satay is made with fresh coriander, ginger, garlic, chillies, crunchy peanut butter, low-salt soy sauce, limes, ground cumin, medium curry powder, turmeric, groundnut oil, and free-range chicken thighs.

This easy Jamie Oliver Chicken Satay recipe creates a tasty weekend dinner that takes about 3 hours to prepare, including marination time, and can serve up to 4 people.

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🧡 Why You’ll Love This Chicken Satay Recipe:

Great Taste: This recipe uses fresh herbs, spices, and a yummy peanut sauce that makes the chicken really tasty.
Fun to Serve: You can serve this chicken with fresh watermelon or pineapple on the side. It’s sweet and savory and perfect for different events.
Good for Barbecue: It’s a great recipe for grilling outside. You’ll have fun cooking and your friends will love it.
Healthy Meal: The recipe uses chicken without skin and not much salt, so it’s good for you but still delicious.

🍗 Jamie Oliver Chicken Satay Ingredients

1 tsp of medium curry powder
½ tsp of ground cumin
1 heaped tsp of turmeric
3-4 fresh chillies, type as you like (for mild or spicy taste)
2 cloves of garlic, medium-sized
5 cm piece of ginger
1 bunch of fresh coriander (30g), including stems and leaves separated
6 tbsp of crunchy peanut butter (unsweetened)
2 tbsp of low-salt soy sauce
6 spring onions, white and green parts separated
4 limes (2 for zest, 3 for juice, 1 for wedges)
8 free-range chicken thighs, skinless and boneless
1 handful of shelled peanuts (unsalted)
Groundnut oil, as needed
¼ of a watermelon (about 1.5kg), or 1 ripe pineapple, cut into wedges

🍢 How To Make Jamie Oliver Chicken Satay

Prepare the Spices: In a dry pan over medium heat, gently heat the curry powder, cumin, and turmeric for 1 minute. Stir constantly to prevent them from burning.
Make the Satay Sauce: Deseed 2 chillies, and peel the garlic and ginger. In a blender, combine these with the toasted spices, coriander stems, peanut butter, soy sauce, the green parts of the spring onions, zest of 2 limes, and juice of 3 limes. Blend until almost smooth. Add a little water if needed to get the right consistency. Taste and add more soy sauce or lime juice if needed.
Marinate the Chicken: Cut each chicken thigh into 4 pieces. In a bowl, toss the chicken with half of the satay sauce. Thread the chicken onto 4 skewers. If you’re using wooden skewers, soak them in water for a few hours first to prevent burning. Marinate in the fridge for at least 2 hours, or overnight for best flavor.
Prepare the Grill: If using a barbecue, start it about 1 hour before you want to cook. If using a griddle pan, make sure it fits the skewers and preheat it. Meanwhile, get your garnishes ready. Drain the coriander leaves, finely slice the white parts of the spring onions and the remaining chillies. Toast the peanuts in a dry pan until golden, then crush them.
Cook the Chicken Satay: Oil the skewers lightly and season with a little salt. Cook on the barbecue or griddle pan for about 15 minutes, turning regularly until golden and cooked through.
Serve: Serve the chicken on a platter with the remaining satay sauce on the side. Sprinkle over the garnishes and serve with wedges of watermelon or pineapple.

💭 Recipe Tips

Marinate Well: Let the chicken sit in the marinade for at least 2 hours, or all night if you can. This makes the chicken taste better and become softer.
Prepare Skewers: If you are using wood skewers, soak them in water for a few hours first. This keeps them from burning when you cook.
Watch the Heat: Keep the heat medium when cooking. This makes sure the chicken cooks all the way through without burning the outside.
Turn Often: Keep turning the chicken while it cooks. This helps it cook evenly and get a nice, even golden brown all over.
Serve Fresh: Serve the satay right after cooking to get the best taste and texture. Add garnishes like toasted peanuts, chopped spring onions, and lime wedges to make it even tastier and fresher.

🥗 What To Serve With Chicken Satay?

Jamie Oliver Chicken Satay goes well with jasmine rice, a cucumber salad, some grilled veggies, and pickled radishes. You can also serve it with spicy peanut sauce, fresh spring rolls, coconut rice, and sweet chili sauce for a tasty and full meal.

🎚 How To Store Leftovers Chicken Satay?

Refrigerate: Place leftover chicken satay in an airtight container and store in the refrigerator for up to 3 days.
Freeze: Freeze the cooked chicken satay in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Chicken Satay?

In The Oven: Preheat the oven to 350°F (175°C). Place the satay on a baking sheet and cover loosely with foil. Heat for about 10-15 minutes, or until hot.
In The Microwave: Place the satay in a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes, or until hot.
On the Stove: Heat a pan over medium heat, add a splash of water or oil, and warm the satay for 2-3 minutes on each side, or until thoroughly heated.

FAQ’S:

Can I Use Chicken Thighs With Bones?

Yes, but you’ll need to cook them a bit longer to make sure they’re fully cooked. Check that there’s no pink inside and the juices are clear.

What If I Don’t Have Groundnut Oil?

You can use vegetable oil or sunflower oil instead. They work just as well for grilling because they can handle high heat.

Can I Make The Satay Sauce Ahead Of Time?

Absolutely, you can prepare the satay sauce up to 3 days in advance and keep it refrigerated in an airtight container.

Is There A Substitute For Crunchy Peanut Butter?

Yes, if crunchy peanut butter isn’t available, you can use smooth peanut butter. You won’t have the same texture, but the flavor will be similar. Alternatively, you can add a handful of crushed peanuts to smooth peanut butter for a similar texture.

How Do I Prevent The Skewers From Sticking To The Grill?

To prevent sticking, make sure your grill is very clean before you start and oil the grill grates well. Also, oiling the skewers slightly before placing them on the grill can help.