Satay Chicken Skewers

Prep time: 25 minutes
Cooking time: 25 minutes
Serves: 4 as an entree


  • 450g skinless chicken thighs
  • Wooden skewers

For the marinade:

  • 42 g (2 tbsp) soy sauce
  • 25g (1 tbsp) peanut butter
  • 12g (1 tbsp) brown sugar
  • 5 g (1 tsp) garlic infused olive oil

For the satay:

  • 200ml (7oz) coconut milk
  • 75g peanut butter
  • 21g (1 tbsp) soy sauce
  • 4g (2 tsp) curry powder (no onion or garlic)
  • 2g (½ tsp) chilli powder (optional)
  • 5g (1 tbsp) Kfibre


  1. Preheat oven to 220° Celsius (430° Fahrenheit).
  2. Marinade the chicken. Combine soy sauce, peanut butter, brown sugar and garlic infused olive oil to a dish whisk to mix together. Cut chicken thighs into strips and toss in the marinade. Place aside for about 20 minutes.
  3. Thread the marinated chicken on wooden skewers and place in a single layer on a lined baking tray. Bake for 25 minutes, turning once until lightly golden.
  4. Make the satay. Combine coconut milk, peanut butter, soy sauce curry powder, chilli powder (if using) and Kfibre in a pot over a low heat. Heat gently, stirring constantly until desired consistency is reached.
  5. Serve chicken skewers with satay dipping sauce.


Dairy free: no modifications necessary
Gluten Free: Use gluten free soy sauce. Ensure curry powder is gluten free.

Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.

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