Chicken Satay with Naga Chilli Jam

Preparation time: 2 1/2 hours Cooking time: approx 30 minutes Chicken Satay Serves 4

Recipe reproduced with kind permission of James @imhungrybytheway


Chicken Marinade

  • 1/2 can coconut milk
  • 2 tablespoons soy sauce
  • 2 heaped teaspoons curry powder
  • 1 teaspoon turmeric
  • 3 fat garlic cloves (crushed)
  • Thumb-sized piece of freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • Around 8-10 boneless and skinless chicken thighs diced into 1 inch cubes
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper, to taste

Satay Sauce

  • 3 tablespoons creamy peanut butter
  • 1 fat clove of garlic (crushed)
  • 1 tablespoon soy sauce
  • juice of 1 freshly squeezed lime
  • 2 teaspoons brown sugar
  • 2 teaspoons of your favourite Jam Packed chilli jam (in my case Naga chilli jam)
  • 1/2 thumb of freshly grated ginger
  • Olive oil to adjust consistency (optional)
  • 1 fresh chilli of your choice
  • Small amount of fresh coriander
  • 1 tablespoon of crushed peanuts


First make the satay sauce:

Mix all the ingredients into a bowl and whisk together. Add extra lime juice and olive oil if needed to get it to the consistency you want. Top with fresh chilli, coriander and crushed peanuts. Set aside.

Secondly prepare the chicken and marinade:

Bone and skin your chicken thighs (you can buy them like this, or ask your butcher to prepare them, but it’s easy to do yourself). Cut into bite sized pieces for your skewers and set aside. Combine the rest of the ingredients in a bowl large enough to submerge the chicken and whisk together. Then add the diced chicken and leave it to marinate for at least 2 hours.

Cooking and Serving the chicken satay:

Once you’re ready to eat, pre-heat the grill or get the coals rocking on your BBQ ready for direct cooking. Drain the chicken from the marinade and discard the liquid before patting the chicken dry. Skewer the chicken, distributing it evenly around 4 skewers (I prefer metal, but if you use bamboo make sure they’re soaked in water overnight).

I prefer the BBQ, but cook your chicken over the direct heat, turning often until you get some charred and crispy edges. I like to use a thermal pen to be sure, but cook your chicken until it’s cooked thoroughly (75 degrees Celcius means it’s ready). Once cooked through, serve straight away with your satay sauce. 

Serve along side a fresh salad, rice, crushed peanuts and fresh coriander – enjoy!