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Spicy Indonesian Chicken Satay

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4 skinless, boneless chicken breasts, about 175g/6oz each
30ml/2 tbsp deep-fried onions

For the marinade

1 fresh red chilli, seeded and finely chopped
2 garlic cloves, crushed
60ml/4 tbsp soy sauce
20ml/4 tsp lemon juice


Serves: 4


Make the marinade by mixing together the chilli, garlic, soy sauce and lemon juice. Cut the chicken into 2.5cm/tin cubes, add to the marinade and mix thoroughly. Cover and leave in a cool place to marinate for at least 1 hour. Soak eight bamboo skewers in cold water for 30 minutes.

Tip the marinated chicken into a sieve placed over a saucepan. Leave to drain for a few minutes. Set the chicken aside. Add 30ml/2 tbsp hot water to the marinade and bring to the boil. Lower the heat and simmer for 2 minutes, then pour into a bowl and leave to cool. When cool, add the deep-fried onions.

Drain the skewers, thread them with the chicken and grill or barbecue for about 10 minutes, turning regularly until the chicken is golden brown and cooked through. Serve with the marinade as a dip.

NUTRITION NOTES Per portion:- Energy 310kcals/1305kj, Protein 53.7g, Fat 9.4g, Saturated Fat 2.9g, Carbohydrate 2.9g, Fibre 0.4g, Sugars 0.9g, Calcium 23mg

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