BBQ Chicken Skewers with Maple Satay Sauce

Chicken / Mains / Sides / Starters

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


For the satay sauce:

  • 4 tbsp crunchy peanut butter
  • 1  tbsp dark soy sauce  
  • ⅘ cup coconut milk 
  • 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
  • ½ tsp ground coriander
  • ½ tsp chilli flakes
  • Juice of one lime

For the chicken skewers:

  • 4 chicken breasts, cut into bite-size chunks
  • 2 tbsp dark soy sauce 
  • 3 garlic cloves, peeled and crushed 
  • 1 ⅛ cups coconut milk
  • 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp ground ginger
  • 1 tsp ground coriander

To serve:

  • Handful of fresh coriander, chopped
  • Handful of roasted peanuts, chopped


To make the satay sauce:

  1. Combine all the ingredients in a saucepan.
  2. Heat through gently for 5 minutes, stirring continuously.
  3. Remove from the heat and keep warm.

To make the chicken skewers:

  1. Place the diced chicken breasts in a large bowl with all of the marinade ingredients except the extra maple syrup.
  2. Using your hands or a large spoon, mix the chicken for a minute. 
  3. Cover and place in the fridge to marinate for at least 1 hour but preferably overnight.
  4. Split the chicken between four skewers.
  5. Brush a little oil onto your BBQ then heat until it smokes.
  6. Place the skewers on the griddle and cook for 8–10 minutes until golden brown, turning a couple of times during cooking.
  7. Place the skewers on a plate, gently reheat the satay sauce and pour on the top of the skewers. Top with fresh coriander and the roasted peanuts.

Chef’s tip: We served our BBQ chicken skewers with rice and maple-pickled cucumber.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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Discover more about using pure Canadian maple syrup to fuel exercise here.

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