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Chicken Satay Skewers with Peanut Dipping Sauce

Recipe author: staff
Serves: 4 people
Prep time: 20 minutes minutes
Cooking time: 15 minutes

Ingredients:

For the chicken:

  • 600g chicken thighs, cut into strips
  • 1 tsp Murray River Salt Pink Flakes
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • Wooden or metal skewers

For the peanut dipping sauce:

  • 3/4 cup smooth peanut butter
  • 1/2 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • Warm water to loosen

To serve:

  • Murray River Salt Pink Flakes to finish
  • Fresh lime wedges
  • Sliced cucumber
  • Fresh coriander
  • Steamed jasmine rice (optional)

Method:

  1. If using wooden skewers, soak in water for 30 minutes before cooking to prevent burning.
  2. In a large bowl, combine the turmeric, cumin, coriander, smoked paprika, soy sauce, honey, oil, garlic, ginger and Murray River Salt Pink Flakes. Mix well.
  3. Add the chicken strips and toss to coat evenly. Cover and marinate in the fridge for at least 1 hour, or overnight for best results.
  4. Thread the marinated chicken onto skewers.
  5. Heat a BBQ grill or grill pan to medium-high heat. Lightly oil the grates.
  6. Cook skewers for 4-5 minutes each side until cooked through, caramelised and slightly charred at the edges.
  7. While the chicken cooks, prepare the peanut sauce by combining all sauce ingredients in a small saucepan over low heat. Stir until smooth, adding warm water a little at a time to reach your desired consistency.
  8. Remove skewers from the heat and finish with a pinch of Murray River Salt Pink Flakes.
  9. Serve immediately with peanut dipping sauce, cucumber, lime wedges and fresh coriander.

Tips

  • Chicken thighs will always outperform breast here. They stay juicy on the grill and handle the char better.
  • The peanut sauce thickens as it cools. Make it just before serving or reheat gently with a splash of water.
  • Overnight marinating makes a noticeable difference if you have the time.
  • Murray River Salt Pink Flakes as a finisher adds a delicate crunch that lifts the whole dish.

FAQs:

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MRS Tub - A 500g bulk tub of Murray River Salt naturally pink salt flakes, ideal for professional kitchens and frequent home cooking.

Murray River Salt Flake Tub (500g)

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250g Home Chef Box Australia | Murray River Salt - Murray River Salt 250g Home Chef Box featuring premium pink salt flakes for daily kitchen seasoning and gourmet cooking.

250g Home Chef Box

200g Canister

200g Salt Flake Canister

35 in stock

MRS Flake Bundle

Murray River Salt Flake Bundle

25 in stock

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Picture of staff

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Shop the products:

MRS Tub - A 500g bulk tub of Murray River Salt naturally pink salt flakes, ideal for professional kitchens and frequent home cooking.

Murray River Salt Flake Tub (500g)

52 in stock

250g Home Chef Box Australia | Murray River Salt - Murray River Salt 250g Home Chef Box featuring premium pink salt flakes for daily kitchen seasoning and gourmet cooking.

250g Home Chef Box

200g Canister

200g Salt Flake Canister

35 in stock

MRS Flake Bundle

Murray River Salt Flake Bundle

25 in stock

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