If threading chicken onto skewers isn’t your idea of a good time, simply marinate the bonless, skinless chicken and cook them whole. I’ve served these skewers with cucumber, red onion and coriander (cilantro), but you can use whatever is in season where you are (steamed veggies like broccoli, green beans, pak choy, bok choy, sugar snap peas, carrots, cauliflower and baby corn would all work really well!)
Can you make Chicken Satay Skewers ahead of time?
Yes, you can refrigerate marinated Chicken Satay Skewers for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight and cook as per the recipe. Prepare the sauce and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight.
Watch how to make Chicken Satay Skewers
Are Chicken Satay Skewers suitable for leftovers?
For leftover Chicken Satay Skewers, refrigerate the cooked chicken and peanut sauce in separate containers for up to 3 days. Reheat in the microwave or oven. Not suitable for freezing once prepared. 5 from 4 reviews
MAKE AHEAD
Refrigerate marinated skewers for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight and cook as per the recipe. Prepare the sauce and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight.
LEFTOVERS
Refrigerate cooked chicken and peanut sauce in separate containers for up to 3 days. Reheat in the microwave or oven. Not suitable for freezing once prepared.
