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Chicken satay in tamarind marinade

The ideal food to serve to your visitors or at a festive gathering: chicken satay. It’s a real crowd pleaser! Ring the changes using different marinades. Try this version with fresh tamarind, for example.

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  • Main dish
  • 20 persons
  • 30 min. preparation 60 min. of waiting time 20 min. in the oven
  • 200 kcal Nutrition Value
  • Lactose free Low in carbohydrates


Chicken satay in tamarind marinade

  • EAT ME Tamarind Product photo
    3 tamarind pods
  • 2.5 kg chicken thigh fillets
  • EAT ME Limes Product photo
    1 lime
  • 2 cloves of garlic
  • 100 ml soy sauce
  • 1 tbsp turmeric
  • 1 tbsp cane sugar
  • 2 tbsp sesame oil
  • salt

Kitchen tools

  • BBQ or oven
  • Skewers (if using wooden skewers soak in water for 1 hour)

Preparation method

  1. Remove the skin from the tamarind. Soak the flesh inside the pods in 250 ml of boiling water. Soak for 10 minutes, then remove the black seeds.
  2. Slice the chicken into 2.5 cm cubes. Squeeze the lime. Press the garlic over a large mixing bowl. Add the lime juice, soy sauce, turmeric, cane sugar, sesame oil, 1 teaspoon of salt and the liquid used to soak the tamarind. Stir to create a smooth marinade. Add the chicken to the marinade and stir well. Leave to marinate in the fridge for at least 1 hour.
  3. Preheat the oven to 220 °C or light the barbecue.
  4. Thread the meat onto the skewers and bake in the middle of the oven for approx. 20 minutes. Or grill on the BBQ for about 8 minutes. Turn the meat regularly.


Serving tip: Serve the satay with extra lime, peanut sauce and other Indonesian garnishes.

Tip: soak the skewers before use in water. This will stop them burning during cooking.

Nutrition value per person/bite

200 kcal
24 g
11 g
4 g
1 g
1 g
0 g

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