Satay Chicken Skewer (BBQ Edition)

Satay Chicken Skewers 沙嗲雞 (Recipe from

Ingredients (Serves 4)

  • 400g Chicken Thigh Fillet, diced into bite-sized pieces
  • 150g Mixed Peppers, diced into pieces similar in size to the chicken
  • 2 Red Onions, cut into wedges
  • 12 Skewers, soaked in cold water for 30 minutes to prevent burning


  • 1 Tbsp Lee Kum Kee Premium Oyster Sauce
  • 2 Tbsp Lee Kum Kee Satay Sauce
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Vegetable Oil

Dipping Sauce

  • 3 Tbsp Lee Kum Kee Satay Sauce + 1 Tbsp Water


Step 1: Marinate the chicken with all the sauces for 60 minutes; then thread the chicken onto skewers, alternating with pieces of mixed peppers and red onions.

Step 2:

(a) Grill: Place the skewers on the hot grates. Close the lid and cook over low to medium heat for 5 minutes. Turn the skewers and cook on the other side until the chicken is fully cooked.

(b) Oven: Arrange the skewers on a baking tray, cook at 180°C (or Fan 160°C) for 20 minutes, then turn the skewers and brush with more marinade sauce. Continue cooking for an additional 5 minutes.

(c) Air Fry: Arrange the skewers in the air fryer basket. Cook at 180°C for 15 minutes, then turn the skewers and cook for another 10 minutes or until the chicken is cooked through.

材料 (四人份)

  • 400克雞腿肉,切粒
  • 150克混合三色椒,切成與雞肉大小相同
  • 2個紅洋蔥,切成與雞肉大小相同
  • 12支竹籤,先泡冷水30分鐘避免烤焦


  • 1湯匙 李錦記舊庄特級蠔油
  • 2湯匙 李錦記沙爹醬
  • 1湯匙 檸檬汁
  • 1湯匙 植物油


  • 3湯匙 李錦記沙爹醬+1湯匙 水





焗爐:將串燒放在烤盤上,以180°C/ 風扇160°C 焗20分鐘。翻面並塗抹更多醬汁,然後再焗5分鐘。

氣炸:將串燒放在氣炸鍋的炸籃裏,以 180°C焗15分鐘。將串燒翻面,再焗10分鐘。

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