Jamie Oliver Satay Chicken 30 Minutes Meals

The thing about this one—Jamie Oliver Satay Chicken 30 Minutes Meals—is that it really doesn’t give you time to overthink. You’re chopping limes while the grill heats up and next thing you know, there’s peanut sauce smeared on your wrist and a cloud of ginger and grilled meat in the air. It’s quick, yes. But more than that—it hits. Warm, nutty, tangy. A little messy. You know? (inspired by Jamie Oliver)

Ingredients Needed

For the sauce that’s basically half the point:

• Half a small bunch of fresh coriander (yep, stalks and all)
• One red chilli—keep the seeds if you’re wild
• A smashed half clove of garlic
• Three heaping tablespoons of crunchy peanut butter (not the smooth stuff, trust me)
• A few glugs of soy sauce
• A thumb-sized chunk of fresh ginger, peeled if you can be bothered
• Two limes, zest and juice

For the chicken:

• Four skinless chicken breasts, about 180g each
• A good drizzle of runny honey

Garnishes, or “bits to pile on top”:

• Two little gem lettuces, leaves separated
• A small handful of fresh coriander, leaves only
• Optional: another red chilli, sliced thin if you’re brave
• Soy sauce, again
• A juicy lime cut into wedges

How To Make Jamie Oliver Satay Chicken 30 Minutes Meals

1. Right—get your skewers soaking in cold water. Not forever, just long enough so they don’t catch fire under the grill. Heat the grill high. Like, properly hot.
2. Now, satay sauce time. Into the food processor go your coriander (don’t even think about throwing out the stalks), chilli, garlic, peanut butter, soy, ginger, lime zest, and juice. A splash of water to loosen. Blitz it into a thick, golden paste. Take a sniff. It should punch you a bit. Scoop half into a little bowl, add a slick of olive oil, and set it aside. The rest? That’s for the chicken.
3. Lay your chicken breasts flat, skewer them lengthwise, then slice between the sticks to make kebabs. Give them a light score if you want them to really soak up the sauce. Toss the skewers in the rest of the satay mess—don’t be shy, get in there. Drizzle with olive oil, season with salt, and lay them on a tray under the grill. 8–10 minutes each side. You’ll know they’re done when the edges start to char and the kitchen smells like something ridiculously good.
4. While that’s happening, rip up your lettuce into manageable boats. Chop the coriander leaves. Slice the chilli if you’re using it. Put it all in little bowls, throw some lime wedges around. When the chicken’s ready, let everyone dig in—tear, wrap, squeeze. Eat with your hands. It’s better that way.

Why I Love This Recipe

This one made me slow down. Funny, right? For a 30-minute meal. But the way you layer it up—grab a leaf, add chicken, coriander, chilli, a drizzle of soy, squeeze of lime… It makes you pay attention. And the flavor, It doesn’t whisper. It shouts. Bright, creamy, smoky, sharp. My kind of chaos.

Recipe Tips

• No food processor, Bash it all together in a mortar and pestle. Or chop like a maniac and mix by
• hand. Don’t want it spicy, Ditch the chilli or swap in something milder like a dash of sweet chilli sauce.
• No peanut butter? Tahini or almond butter gets you halfway there. Kinda.
• If grilling’s not an option, a hot pan will do. Or bake. Just don’t boil it. That’s all I ask.
• Leftovers,Shred it into a salad or stuff it in a wrap with whatever’s in the fridge.

How To Store This Jamie Oliver Satay Chicken 30 Minutes Meals

• At Room Temperature Not long. Two hours tops. After that, get it chilled.
• In the Fridge Toss it in a sealed container. It’ll keep fine for three days. Sauce too.
• In the Freezer Let it cool completely. Freeze in batches. Two months, easy. Thaw in the fridge overnight—don’t microwave it frozen unless you want rubber chicken.
• Reheating Oven works best—350°F, covered in foil, about 15 minutes. Or pan-fry with a touch of oil. Microwave if you must—medium power, stir halfway.

Let’s Answer a Few Questions!

Can I use chicken thighs instead of breasts?
Yes, yes, yes. Thighs stay juicier. More forgiving too.

What if I don’t want lettuce wraps?
Then don’t use them! Rice, noodles, even a thick slice of sourdough will do. I’ve tried it.

Can I prep the sauce ahead?
Absolutely. It actually improves after a night in the fridge. Just stir it well before using.

Is this too spicy for kids?
Depends on the kid. Make the sauce mild, and let grown-ups add chilli on top.

No skewers at home. Can I still make it?
Of course. Just grill the whole breasts and slice them after. No one’s judging.

Nutrition Facts (per serving)

• Calories: 350
• Carbs: 18g
• Protein: 26g
• Fat: 22g
• Sugar: 8g
• Fibre: 2g
• Sodium: 620mg

Try More Recipe:

• Jamie Oliver Vegetable Lasagne 30 Minute Meals
• Jamie Oliver Chicken And Leek Pie 30 Minutes Meals
• Jamie Oliver Salmon Tray Bake 30 Minute Meals
• Jamie Oliver Butternut Squash Curry 30 Minute Meals