Chicken skewers with satay dip

If you’re looking for a quick dinner party canapé you can’t go far wrong with this easy classic

  • Prep:10 mins
    Cook:12 mins
  • Serves 15
  • Easy

Nutrition per serving

  • kcal 42
  • fat 2g
  • saturates 1g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 4g
  • salt 0.36g


  • 220g mini chicken fillets
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 4 tbsp peanut butter
  • 4 tbsp coconut milk
  • coriander leaves, to serve
  • chopped peanuts, to serve


This canapé can be frozen for up to 3 months. If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags. Make sure they are well wrapped or sealed to preserve them properly. Label everything clearly to remind yourself what you've frozen.


  1. Take the mini chicken fillets and slice any large ones into fingersize lengths. Mix with the soy and sweet chilli sauces. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and freeze.

  2. To serve, defrost in the fridge overnight and cook at 200C/180C fan/gas 6 for 10-12 mins or until cooked through. For the dip, combine the peanut butter and coconut milk. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip.

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