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Satay Chicken Skewers

Satay Chicken Skewers

By: WellBeing Team

Marinated chicken with a peanut sauce that’s so good, everyone will be begging for the recipe – and will be astonished how EASY it is!



Prep time

Cook time



  • 450g skinless chicken thighs
  • Wooden skewers
  • 2 tbsp soy sauce
  • 1 tbsp peanut butter
  • 1 tbsp brown sugar
  • 1 tsp garlic-infused olive oil
  • 200mL coconut milk
  • 75g peanut butter
  • 1 tbsp soy sauce
  • 2 tsp curry powder (no onion or garlic)
  • ½ tsp chilli powder (optional)
  • 1 tbsp Kfibre


  • Preheat oven to 220°C.
  • Marinade the chicken: combine soy sauce, peanut butter, brown sugar and garlic-infused olive oil in a dish and whisk to mix together. Cut chicken thighs into strips and toss in the marinade. Place aside for about 20 mins.
  • Thread the marinated chicken on wooden skewers and place it in a single layer on a lined baking tray. Bake for 25 mins, turning once until golden.
  • To make the satay, combine coconut milk, peanut butter, soy sauce, curry powder, chilli powder (if using) and Kfibre in a pot over low heat. Heat gently, constantly stirring until desired consistency is reached.
  • Serve chicken skewers with satay dipping sauce.
  • Tip: To make gluten-free, use gluten-free soy sauce and ensure curry powder is gluten-free.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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