Harro’s Chicken Satay Recipe
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Harro’s Chicken Satay Recipe: A Bold, Nutty Favourite That’s Always a Hit
If you're craving something packed with flavour and surprisingly easy to make, Harro’s Chicken Satay is your go-to dish. Tender grilled chicken skewers are paired with a rich, homemade peanut sauce made from aromatic spices, coconut cream, and crunchy peanut butter. This crowd-pleasing recipe is perfect for weeknight dinners, family gatherings, or meal prep — and the best part? It’s quick, hearty, and guaranteed to impress. Whether served over rice, noodles, or straight from the skewer, this dish delivers comforting, nutty goodness in every bite. Bookmark this one — it's a keeper!
Harro’s Chicken Satay Recipe
Rated 5.0 stars by 1 users
Category
Appetiser
Cuisine
Asian
Author:
Andrew Harrington
Servings
6
Prep Time
30 minutes
Cook Time
15 minutes
Harro’s Signature Chicken Satay Skewers
A rich and flavourful twist on a Southeast Asian classic, these skewers feature juicy chicken grilled to perfection and smothered in a bold, homemade peanut sauce.
Ingredients
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750g chicken breast
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4 x tablespoons of cooking oil
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1 x small fine diced Onion
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1 x diced cloves of garlic
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1 x teaspoon of ground coriander
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1 x teaspoon of ground cumin seeds
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1 x turmeric
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1 x teaspoon turmeric powder
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1 x teaspoon curry power
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1 - 3 x teaspoon of chilli oil (Hot or Mild)
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4 x teaspoon lime juice
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2 x teaspoon soy sauce
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2 x Grated Palm Sugar
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2 x teaspoon honey
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4 x tablespoons of crunchy peanut butter
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1 x small can of coconut cream or milk
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½ cup Chicken stock
Directions
Heat a splash of oil in a wok over medium heat. Sauté the chopped onion and minced garlic until soft and aromatic. Stir in the ground coriander, ground cumin, turmeric, and curry powder. Cook the spices for 1–2 minutes until fragrant, stirring constantly.
Add in lime juice, soy sauce, palm sugar (or substitute with honey), crunchy peanut butter, coconut cream, and ½ cup chicken stock. Stir well to combine. Let the sauce simmer gently on low heat for 15–20 minutes. If it thickens too quickly, add a splash of water to loosen.
Soak wooden skewers in boiling water for 10 minutes to prevent burning. Meanwhile, slice chicken into long, even strips and thread them onto the soaked skewers.
Grill the skewers for 2–3 minutes on each side, or until golden and cooked through. Transfer them to a large baking dish and generously spoon the satay sauce over the top.
Cover the dish with foil and bake at 350°F (175°C) for 10–15 minutes to let the flavours meld beautifully.
Recipe Note
The secret to this recipe lies in partially grilling the chicken first—just until it’s slightly undercooked. This step adds that irresistible caramelized flavour you can only get from grilling/brolling. The key to keeping the chicken tender and juicy comes next: transfer the grilled chicken to a baking dish, pour the rich satay sauce over it, and finish cooking in the oven. Since chicken fillets are prone to drying out when overcooked, this two-step method ensures they stay moist, flavourful, and perfectly cooked every time.