Dutch Chicken Satay (Saté)


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Bit of a Surprise

When I was researching recipes for the Dutch F1 Grand Prix cook I didn’t expect to find Chicken Satay. This goes back to the Dutch colonial days in Indonesia, which has had a long-lasting effect on the cuisine in The Netherlands.

As many of you know, I will jump at any chance to cook with a skewer, so once I stumbled on this Dutch cuisine there was no way I was not going to be cooking it. 

Preparation and Cook

The first thing to do with this cook was to prepare the marinade for the chicken. The meat got marinated for around 8 hours. You can get away with doing this for less time but I would make sure you don’t go any less than 2 hours.

About an hour before I wanted to start cooking I took the chicken out of the fridge to bring it up to room temperature. At this point, I also started to make the satay sauce.

The BBQ was set up with 2 zones (as always), with the charcoal banked to one side with no grate. I use Russian Skewers which span the diameter of the kettle BBQ to no grate is required. Once on the BBQ, I cook the skewers direct and rotate every 4 minutes. If they look like they are burning I just move them to the indirect area. With this cook, I also used the leftover marinade and basted them every 4 minutes.

The Verdict

This dish ticked all the boxes for me. Marinated chicken which really imparted some great flavours, cooked on a skewer on the BBQ and served with a lovely Peanut Sauce. What is there not to like?! This felt like a real treat and will be a recipe that will get cooked many times!

Dutch Chicken Satay

Marinated chicken thighs served with a gorgeous Satay sauce. Absolutely lovely!
Servings 2 people
Prep Time 45 minutes
Cook Time 16 minutes
Total Time 1 hour 1 minute


Chicken Satay Marinade

  • 4 Skinless Chicken Thighs (de-boned)
  • 125 ml Soy Sauce
  • 125 ml Lemon Juice (freshly squeezed)
  • 1 tbsp Maple Syrup
  • 2 Garlic Cloves (minced)
  • 1 thumb Ginger (grated)
  • 1 tsp Tumeric
  • 1 Red Chilli (finely chopped)

Peanut Dipping Sauce

  • 1 tbsp Coconut Oil
  • 1 Shallot (finely chopped)
  • 1 thumb Ginger (grated)
  • 1 Garlic Clove (minced)
  • 1 Red Chilli (finely chopped)
  • 1 tbsp Maple Syrup
  • 1 tsp Soy Sauce
  • 1 tbsp Hoisin Sauce
  • 100 ml Chunky Peanut Butter
  • 400 ml Coconut Milk


Chicken Satay

  • Start by making the marinade by placing all the ingredients into a bowl and mix well. Slice your Chicken Thighs (try for long strips) and place in the marinade, and then cover the bowl and place in the fridge for 8 hours.
  • Remove the marinade from the fridge about an hour before you want to start cooking. At this point, you should also start your Peanut Sauce.
  • Set up your BBQ for 2 zone cooking. I always to this to control the cook, so if the meat is burning you can move it to the indirect side.
  • Skewer your marinated chicken and then cook for 16 minutes, turning and basting them with the remaining marinade every 4 minutes.
  • After 16 minutes, remove the chicken and wrap them in foil before serving with the Peanut Sauce. I also did these with some noodles.

Peanut Sauce

  • Start by heating the Coconut Oil over a medium heat, then add the Ginger and Shallots and cook for a couple of minutes.
  • Next, add in the Garlic and Red Chili and cook for another couple of minutes
  • Add the remaining ingredients, allowing the Peanut Butter to melt.
  • Finally, stir in the Coconut Milk and heat the mixture through until all the ingredients are combined and you have a nice creamy Peanut Sauce.
Course: Lunch, Main Course
Cuisine: European, SE Asian
Keyword: Kebab, Noodles, Peanut Sauce, Satay Sauce, Saté, Skewer

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