Spicy Satay Chicken Bites with Lemongrass

People often get stuck with nibbles and small bites these Chicken Satay bites are so super  easy. don’t get too concerned if you don’t have all the ingredients (Peanut butter essential !), Also Lemon Grass grows really easily and then you have an endless supply. The first time I cooked these although the lemon grass had a Devine flavour you have to pierce the chicken first with a skewer then carefully thread the lemon grass stalk into each piece chicken, so if you want still a truly delicious nibble using a bamboo skewer will remove a bit of flaffing and  Recipe by Dish Magazine


  • 6-8 Lemongrass stalks, or bamboo skewers if you don’t have lemon grass.
  • 600 grams boneless chicken thighs
  • 2 shallots or red onion
  • ginger
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tbsp soy sauce
  • juice of 2 limes
  • 1 tablespoon olive oil
  • 4 tablespoons crunchy peanut butter
  • pinch of chilli flakes
  • pinch of salt
  • to serve, crispy shallots ( you can purchase these from supermarkets in a jar ) and lime wedges


  1. Cut the lemongrass stalks into 5-7cm pieces, and soak in cold water for at least 4 hours (or overnight).
  2. Cut each chicken thigh into 2-3cm, put in a sealable bag and set aside.
  3. Finely chop the shallots, and place with ginger, ground spices, soy sauce, lime juice, oil, peanut butter, chilli flakes, and salt in the blender or food processor and process until well mixed.
  4. Keep 1/4 cup of the marinade in a little serving dipping bowl for serving
  5. Pour the marinade into the bag, seal and tip to and fro so the marinade coats the chicken well.
  6. Refrigerate for at least 30 minutes, or up to 24 hours.
  7. To make the skewers, use a small knife to cut holes in the chicken and guide a single chunk onto each lemongrass skewer.
  8. Repeat with each skewer and set aside until ready to cook.
  9. Preheat the flat plate of the BBQ and grill the skewers over a high heat until lightly browned all over.
  10. Reduce the heat and cook for a further 15-18 minutes or until cooked through and the juices run clear when a knife is inserted into the flesh.
  11. Serve the skewers hot with the heated up marinade  and extra lime wedges!

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