Jamie Oliver’s Satay Chicken is his take on a classic Southeast Asian street food. It’s all about juicy grilled chicken skewers paired with a rich, nutty satay sauce. But Jamie does what he does best-he keeps it simple, fresh and bold.
Instead of sticking strictly to tradition, he tweaks it to make it easy to cook at home without sacrificing flavor. Think: marinated chicken with ginger and garlic, a smooth peanut sauce with a spicy kick and a colorful plate bursting with texture. This isn’t just dinner-it’s a full-on experience.
You’ll find versions of satay all over Indonesia, Malaysia and Thailand. Jamie blends that street food essence with a laid-back, Western-style cooking vibe. Perfect for a midweek meal or a casual gathering.
Jamie Oliver Satay Chicken Recipe
Ingredients Needed
Here’s what you’ll need for Jamie’s satay chicken. Don’t worry-it’s pantry-friendly.
For The Chicken Skewers
- 4 chicken breasts (boneless and skinless)
- 2 cloves garlic
- Thumb-sized piece of fresh ginger
- 1 red chili (optional, for a bit of heat)
- 1 teaspoon ground coriander
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Skewers (soak them in water if they’re wooden)
For The Satay Sauce
- 3 heaped tablespoons peanut butter (smooth or crunchy-your call)
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1 lime (juice and zest)
- 1 teaspoon sesame oil (optional but adds a toasty depth)
- A splash of hot water (to loosen it up)
To Serve (optional But Worth It)
- Fresh coriander
- Cucumber ribbons or slices
- Steamed jasmine rice or flatbreads
- Lime wedges
Equipment Needed
You don’t need a fancy setup. Here’s what should be within arm’s reach:
- Chopping board + sharp knife
- Grater (for the ginger and lime zest)
- Mixing bowls (at least two)
- Food processor or blender (optional but helpful for the sauce)
- Griddle pan or grill (or a regular frying pan)
- Skewers
- Tongs or a spatula
How To Make Jamie Oliver’s Satay Chicken
Step 1: Prep The Chicken
Cut the chicken breasts into bite-sized chunks. Not too small-they’ll shrink a bit as they cook. In a bowl, add minced garlic, grated ginger, chopped chili, ground coriander, soy sauce and olive oil. Toss the chicken in this mix. Let it marinate for at least 15 minutes. Overnight? Even better.
Step 2: Make The Satay Sauce
In a small bowl, mix the peanut butter, soy sauce, curry powder, lime juice and zest, sesame oil and a splash of hot water. Stir until smooth. Taste it. Add more lime if you want it zippier or more water if it’s too thick.
Step 3: Skewer And Cook
Thread the marinated chicken onto skewers. Don’t cram them too tightly. give them a little breathing room so they cook evenly. Heat up your griddle or frying pan until it’s properly hot. Cook the skewers for about 4-5 minutes per side or until golden and cooked through. You want those lovely char marks.
Step 4: Plate Up
Serve the chicken skewers with a generous drizzle of satay sauce. Add your sides-maybe some rice, crunchy cucumber, a few lime wedges and a sprinkle of fresh coriander. It’s colorful, fragrant and downright delicious.
What I Learnt
Here’s what stood out when I made this dish:
- The marinade does magic. Even a quick 15-minute soak in that garlic-ginger-soy mix gives the chicken a deep, punchy flavor.
- The sauce is flexible. It’s easy to tweak. Add honey for sweetness, chili for spice or coconut milk for creaminess. It’s yours to play with.
- Don’t skip the grill marks. That char gives you texture and smoky depth. It really elevates the flavor.
- It’s all about balance. Sweet, salty, spicy, sour. it’s all there. Every bite feels layered. That’s the beauty of Southeast Asian-inspired cooking.
Recipe Tweaks For Jamie Oliver’s Satay Chicken
Jamie Oliver’s satay chicken is a crowd-pleaser. But like any recipe, it’s flexible. Let’s play around with it a bit.
1. Spice It Up
If you love heat, go beyond the basic chili. Add a bit of fresh red chili into the marinade. or a spoon of sambal oelek for that deep, tangy burn. Want layers of spice? A pinch of cayenne or a dash of hot smoked paprika works wonders.
2. More Umami, Please
Try adding a teaspoon of fish sauce to the marinade. It won’t make it fishy. it’ll just deepen the savory flavor. You could also blend in a bit of miso paste into the peanut sauce. It’s a game-changer.
3. Peanut Sauce Upgrade
The base is usually peanut butter, lime, soy sauce and coconut milk. But you can make it richer with a splash of rice vinegar, a teaspoon of brown sugar (for caramel depth) or a dash of sesame oil. If you like texture, use crunchy peanut butter or stir in crushed roasted peanuts at the end.
4. Swap the Protein
Not a chicken fan? Go with tofu (press it first), shrimp or even beef strips. Pork works beautifully too, especially if you marinate it overnight. If you’re going plant-based, jackfruit is an interesting option. it holds onto that sauce like a pro.
5. Char That Chicken
The sauce is great but the texture matters too. Don’t just grill it-char it a bit. Use a grill pan or barbecue if you can. That slight blackening boosts the flavor and gives it a smoky kick.
Storage Tips For Leftovers
So you’ve got leftover satay chicken. Lucky you. Here’s how to keep it tasting great.
Cool it fast
Don’t leave it out too long. Let it cool for no more than two hours before refrigerating. That keeps it safe and fresh.
Storage containers matter
Use airtight containers. Keep the sauce separate from the chicken if possible. It helps the chicken stay tender instead of soggy.
Fridge life
In the fridge, it’ll last about 3 days. Any longer and the flavor starts to dull, plus you risk food safety issues.
Freezing tips
You can freeze it. both the cooked chicken and the sauce. Freeze them separately if possible. Wrap the chicken tightly or use a vacuum seal if you’re feeling fancy. When reheating, thaw overnight in the fridge, then warm it gently in a pan or microwave. Stir a splash of coconut milk into the sauce when reheating. it brings the creaminess back.
Quick fix meal idea
Leftover chicken and sauce tossed with rice noodles and chopped veggies? That’s tomorrow’s lunch, sorted.
What To Eat With Jamie Oliver’s Satay Chicken?
Satay chicken is bold and rich, so your sides should balance things out. Here’s what pairs perfectly:
1. Fluffy Jasmine Rice
Classic for a reason. It soaks up all the extra sauce and lets the satay shine.
2. Cucumber Salad
Thinly sliced cucumbers, rice vinegar, a bit of sugar and sesame seeds. Refreshing and crisp. Cuts through the richness like a champ.
3. Pickled Veg
Quick-pickled carrots and daikon add a tangy crunch. They look beautiful next to the chicken.
4. Asian Greens
Think bok choy, Chinese broccoli or spinach, flash-fried with garlic and a drizzle of soy sauce. Light, earthy and a great contrast to the peanut sauce.
5. Roti or Flatbread
Want to make it more fun? Tear up warm flatbread and scoop up the chicken and sauce. Casual, satisfying and ideal for sharing.
6. Satay Noodle Bowl
Serve it over soba or rice noodles. Toss in shredded cabbage, bean sprouts and maybe a boiled egg. Drizzle with extra sauce and you’ve got a hearty satay noodle bowl.
FAQs
How Do I Make Jamie Oliver’s Satay Chicken Sauce?
To make the sauce, blend peanut butter, soy sauce, lime juice, garlic, ginger, and a bit of coconut milk for creaminess.
Can I Use Chicken Thighs Instead Of Breasts For Jamie Oliver’s Satay Chicken?
Yes, chicken thighs work perfectly! They’re juicy and add extra flavor.
What Can I Serve With Jamie Oliver’s Satay Chicken?
It pairs great with rice, a simple cucumber salad, or even some flatbreads.
