Skip to main content

Your browser is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.

Guest Recipe: Jordan's Grilled Chicken Satay Skewers with Watermelon & Chilli Salad

Guest Recipe: Jordan's Grilled Chicken Satay Skewers with Watermelon & Chilli Salad

We all know the weather during British summertime is...temperamental. Which is why you need recipes that work just as well on the grill in your kitchen as they do on the barbecue. These chicken skewers with a spicy peanut sauce and watermelon salad fit the bill all summer long!

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 10 minutes

Serves: 4

Category: Lunch,Dinner


  • 3 chicken breasts, 3
  • 2 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 3 tbsp peanut butter
  • 3 cloves garlic
  • 1 knob ginger (peeled and grated)
  • Half a white onion
  • 1 tsp light brown sugar
  • 1 chilli, deseeded
  • 3 tbsp fish sauce
  • 200ml coconut milk
  • Watermelon, half (peeled and cubed)
  • 5 spring onions
  • Coriander, a bunch
  • 1 jalapeno chilli
  • 1 rib celery
  • 2 tbsp rice wine vinegar
  • 2 tbsp toasted sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • Lime, zest only


  1. Start by marinating your chicken. Combine 2 tablespoons of fish sauce and dark soy sauce in a mixing bowl. Slice your chicken into thin strips and add to the bowl. Cover with plastic wrap and set aside for 30 minutes. At this point, soak your skewers in water ahead of time so that they do not burn on the grill. 
  2. Meanwhile, make your satay sauce. Add garlic cloves, ginger, deseeded chilli, onion, light brown sugar and 2 tbsp of fish sauce into a blender. Blitz until smooth. Heat 1 tsp of oil in a pan over a medium heat. Fry off the mixture for 2 minutes until fragrant. Add your peanut butter, mixing frequently so that it doesn’t stick. Next, add your coconut milk and reduce to a simmer for 5 minutes. Add 2 tbsp of water if sticking to the pan. Reheat just before serving.
  3.  For the salad, begin with your dressing. In a small mixing bowl, whisk together the rice wine vinegar, toasted sesame oil, light soy sauce, sugar and lime zest. Add the watermelon. Slice the spring onions, celery and chilli thinly and add to a large bowl. Roughly chop the coriander and add this, too. Coat in the dressing and serve immediately. 
  4. Now to cook your chicken. Take two of your marinated strips and skewer onto one stick. Grill on a medium-high heat, either in the kitchen or on your barbecue, for around 10 minutes. Turn a few times but not too many - you want them to take on some delicious charring from the grill. 

If you enjoyed Jordan's Grilled Chicken Satay Skewers, you'll find more delicious recipes on Jordan's website,

Related Products