Lemongrass and ginger chicken skewers with peanut satay sauce

Lemongrass and ginger chicken skewers with peanut satay sauce.
Lemongrass and ginger chicken skewers with peanut satay sauce. Photo: Christopher Pearce

This is a dish perfect for an afternoon barbecue, served with a few of your favourite Asian-style salads and a dry white.



60g ginger, peeled and roughly chopped

1 long red chili, de-seeded and roughly chopped

1 stalk lemongrass, roughly chopped

2 cloves garlic, peeled

1tbsp soy sauce

2tbsp sesame oil

2tbsp vegetable oil

8 chicken thighs, skin on and diced into 4cm cubes

12-16 skewers

4 fresh limes

Peanut satay sauce

1tbsp sesame oil

2tbsp vegetable oil

½ red onion, finely diced

3 cloves garlic, finely chopped

1 stalk lemongrass, finely chopped

5 long red chilies, de-seeded and finely diced

1 knob ginger about the size of a golf ball, peeled and grated on a microplane

200g crunchy peanut butter

100ml sweet soy (kecap manis)

1 can coconut milk

1tsp ground coriander

1tsp ground cumin

50ml lime juice


Place all of the ingredients, except for the chicken and limes, into a food processor and blitz until a paste forms. Put the diced chicken into a medium-sized mixing bowl and pour the marinade over the chicken, mixing to coat the chicken. Place in the fridge and marinate for at least two hours.

Set the grill side of the barbecue on high heat and evenly distribute the chicken onto the skewers. Place the skewers on the grill and cook for about 3-4mins on each side. Let them rest for a couple of minutes. Using a fine grater, zest the limes over the cooked chicken skewers. Then, give a generous squeeze of lime juice and peanut satay sauce.

To make the satay sauce, add the sesame and vegetable oil, onion, garlic, lemongrass, chili and ginger to a medium-sized saucepan. Cook until soft. Add the peanut butter, sweet soy, coconut milk, ground coriander, and cumin and cook for a further five minutes. Take off the heat, add the lime juice, and serve immediately.


If you use bamboo skewers, make sure to let them sit in warm water for a couple of hours before using. This stops them from catching alight on the barbecue.

To release the maximum flavour from the lemongrass, bruise the stalk using the back edge of a heavy knife. This will release the natural oils and essences, giving a much more intense flavour to the lemongrass.