You will find that the sweet flavor of the maple helps to really make this dish stand out and may have guests at your barbecue asking for seconds. To obtain the best results possible use a good quality syrup. Of course if you want to give this recipe a little kick then add some hot chili sauce as well.
The plum sauce that coats the chicken thighs creates a slightly sweeter tasting barbecue sauce. It is important that you don’t cook the thighs over too high a heat otherwise this could result in the sauce burning.
You will find that this particular recipe becomes one that you will use time and time again. When cooked correctly the exterior of the chicken becomes crispy whilst the interior remains moist.
Into a bowl put the finely grated zest of the orange, along with the dried chili (crumbled), the paprika, mustard, honey, tomato ketchup and the olive oil.
Then after combining all these ingredients together add a pinch of salt along with some pepper then stir again.
Take out a couple of spoonfuls of the mixture made and put to one side.
To the rest of the marinade in the bowl you add the chicken breasts.
Turn them over so that they are completed coated by the marinade made and cover with plastic wrap before leaving to one side for 5 to 10 minutes.
Once the barbecue has heated up correctly you need to put the chicken on the grill but before you do make sure that you lightly oil it.
When you place them on the grill make sure that the heat underneath isn’t too high.
If you notice the outer part of the chicken is starting to char quickly then move them over to a cooler part of the barbecue and reduce the heat if possible.
You should be aiming to cook the chickens on each side for about 5 minutes, turning them every minute and basting them with some more of the marinade left in the bowl.
You should only remove them from the heat when they have turned a golden brown and are cooked all the way through.
The best way of testing to see that they are cooked all the way through is to push a skewer in to.
If the juices that flow out are clear then you know the chicken is properly cooked.
Remove from heat, then place on clean plates and spoon some of the sauce that you put aside earlier over them.
Tender Thai chicken satay skewers marinated with lemongrass, lime, tamarind, garlic, and warm spices, grilled until lightly charred and served with a rich coconut peanut sauce.
Combine the vegetable oil, soy sauce, tamarind paste, lemongrass, garlic, cumin, coriander, lime juice, muscovado sugar, and chilli powder in a large mixing bowl. Add the chicken strips and toss thoroughly until evenly coated. Cover and refrigerate for 60 minutes.
While the chicken marinates, combine the peanut butter, chopped peanuts, coconut milk, red Thai curry paste, fish sauce, tomato paste, and brown sugar in a saucepan. Cook over medium-low heat, stirring regularly, until smooth and gently thickened. Reduce the heat to very low and keep warm.
Preheat the barbecue grill to medium-high heat and lightly oil the grate. Thread the marinated chicken strips onto skewers. Grill for 3 to 5 minutes per side, turning once, until lightly charred and completely cooked through.
Serve the chicken skewers immediately with the warm coconut peanut sauce alongside for dipping or spooned over the chicken.
Notes & Wine Advice
Serving Suggestions
Serve the chicken satay hot with the coconut peanut sauce on the side. Steamed jasmine rice, cucumber salad or grilled vegetables make excellent accompaniments. For a larger barbecue meal, explore our Barbecue recipes or serve the skewers as an Appetizer.
Recipe Notes
Cut the chicken into strips of similar thickness so they cook evenly. Finely chop the lemongrass to prevent tough pieces in the marinade. Do not use marinade that has been in contact with raw chicken as a serving sauce.
Variations
For a hotter satay, increase the chilli powder or add a little extra red Thai curry paste to the peanut sauce. Chicken thighs can replace chicken breasts for a juicier result. The skewers can also be cooked on a grill pan when outdoor grilling is not possible.
Storage
Store cooked chicken satay and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken thoroughly before serving and gently warm the peanut sauce over low heat. The uncooked chicken should not be stored in the marinade for longer than 24 hours.
Wine Advice
A gently off-dry Riesling is an excellent match for the lime, chilli, lemongrass and creamy peanut sauce. Its freshness balances the richness of the coconut milk while a touch of sweetness softens the spicy flavours. Explore suitable wines at René’s Wijnbeleving.
Thai Coconut Chicken Satay Skewers combine juicy grilled chicken with the fresh and aromatic flavours of lemongrass, lime, tamarind, garlic and warm spices. The chicken is marinated before grilling, allowing the seasoning to penetrate the meat before it reaches the barbecue. The creamy coconut peanut sauce provides a rich contrast to the fresh marinade and lightly charred chicken.
A Thai Barbecue Favourite
Satay is particularly well suited to outdoor cooking because thin strips of chicken cook quickly over direct heat. The outside develops lightly browned and charred edges while the centre remains tender and juicy. If you enjoy cooking this way, browse our Barbecue recipes, Chicken recipes and Poultry recipes for more inspiration.
Building the Thai Marinade
The marinade combines several ingredients closely associated with Thai cooking. Lemongrass provides a fresh citrus aroma, while lime juice contributes acidity. Tamarind adds a deeper fruity sourness, giving the chicken more complexity than citrus juice alone.
Garlic, cumin and coriander form the savoury foundation. Chilli powder provides gentle heat, while muscovado sugar balances the acidic ingredients and encourages attractive browning when the chicken reaches the hot grill. Soy sauce adds saltiness and umami. Explore more dishes using these flavours in our Thailand recipes and broader Asian recipes collections.
Making the Coconut Peanut Sauce
The sauce brings together crunchy peanut butter, chopped peanuts, coconut milk, Thai red curry paste, fish sauce, tomato paste and brown sugar. Coconut milk creates the creamy base and softens the stronger flavours of the curry paste and fish sauce. Peanut butter gives the sauce richness, while the chopped peanuts provide additional texture.
Heat the sauce gently and stir regularly because peanut butter can thicken quickly. If the sauce becomes too thick for dipping, stir in a small amount of coconut milk or water until the desired consistency is reached. Keep the sauce warm over very low heat while the chicken cooks.
Grilling the Chicken Skewers
Thread the marinated chicken strips onto skewers without packing them too tightly together. Leaving a little space allows the heat to reach more of the chicken surface and encourages better browning. If wooden skewers are used, soaking them in water beforehand can help reduce scorching.
Grill the skewers over medium-high heat for approximately 3 to 5 minutes on each side. Chicken breast is relatively lean and can become dry when overcooked, so check it carefully toward the end of cooking. For information about safely preparing, cooking and storing poultry, consult the U.S. Food and Drug Administration food safety guidance.
Serving Thai Chicken Satay
Serve the chicken immediately with the warm coconut peanut sauce alongside. Keeping the sauce separate preserves the lightly charred surface of the chicken and allows everyone to choose how much sauce they want.
Steamed jasmine rice makes a natural accompaniment, while a crisp cucumber salad provides a fresh contrast to the rich peanut sauce. Grilled vegetables are another good option when the barbecue is already hot. Smaller skewers can also be served as an Appetizer at a party, while larger portions work perfectly as a Main Course.
Preparing Ahead and Storage
The peanut sauce can be prepared earlier in the day and gently reheated before serving. The chicken can also be placed in its marinade ahead of time, making this a convenient recipe for a Family Dinner, Outdoor Cooking or a summer barbecue.
Keep raw marinated chicken refrigerated and separate from cooked or ready-to-eat foods. Do not use marinade that has been in contact with raw chicken as a serving sauce unless it has first been thoroughly cooked. Refrigerate cooked leftovers promptly and store the chicken and peanut sauce separately for up to three days.
With its fragrant Thai marinade, smoky grilled chicken and creamy coconut peanut sauce, Thai Coconut Chicken Satay Skewers bring together sweet, sour, salty, spicy and savoury flavours in one colourful dish that works equally well for a relaxed family meal or a summer barbecue.
Catalan chicken quarters combine smoky grilled chicken, spicy chorizo, olives, tomatoes, garlic, and warming spices into a rich Spanish-inspired barbecue recipe packed with bold Mediterranean flavor. The chicken develops crispy golden skin on the grill while the tomato and chorizo sauce creates smoky savory richness with subtle spice and depth.
This barbecue chicken recipe remains popular because it transforms simple chicken quarters into a comforting grilled dish with rich Spanish flavor. Chorizo, olives, garlic, wine, and tomatoes simmer together into a thick sauce that pairs perfectly with juicy grilled chicken.
Why Catalan chicken quarters stay juicy on the grill
The popularity of Catalan chicken quarters continues to grow because chicken leg quarters remain tender and flavorful during grilling while absorbing smoky barbecue flavor from the grill. Cooking the chicken slowly while turning regularly also helps create crispy skin without drying the meat.
Another reason this grilled chicken recipe works so well is the balance between smoky barbecue flavor and rich tomato sauce. Chorizo adds spicy depth while olives and red wine bring extra Mediterranean character to the dish.
Spanish-style tomato sauce adds smoky richness
The thick tomato sauce gives these Catalan chicken quarters their signature flavor. Tomatoes, garlic, onion, olives, red wine, and spicy chorizo combine into a rich savory sauce with smoky and slightly spicy notes.
If you enjoy Mediterranean barbecue recipes, you may also like our Chicken & Chorizo Kebabs With Chimichurri, another flavorful grilled chicken recipe packed with smoky Spanish-inspired flavor.
Texture plays an important role in this recipe. The chicken skin becomes crispy and lightly charred while the inside remains juicy and tender. The thick sauce also creates rich contrast against the smoky grilled meat.
The spice blend of cumin, cayenne pepper, cinnamon, and black pepper adds warmth and depth without overpowering the chicken itself. Allowing the rub to rest on the chicken before grilling also helps build stronger flavor.
Perfect chicken recipe for outdoor dinners and barbecue nights
These Catalan chicken quarters work perfectly for outdoor dinners, summer cookouts, and family barbecue meals because the sauce can simmer while the chicken grills slowly over the barbecue.
The chicken pairs wonderfully with rice, roasted potatoes, grilled vegetables, crusty bread, or fresh salads. Extra sauce spooned over the chicken before serving also adds even deeper smoky Mediterranean flavor.
Proper food handling remains important whenever preparing poultry and grilled chicken dishes. Chicken should always be cooked fully and handled carefully during preparation and grilling. For additional poultry preparation and grilling safety guidance, visit the FDA.
Ultimately, Catalan chicken quarters deliver smoky grilled chicken, rich tomato sauce, spicy chorizo flavor, and Mediterranean barbecue character in a comforting recipe perfect for outdoor grilling and family dinners.
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Catalan Chicken Quarters
Smoky grilled chicken quarters with spicy chorizo tomato sauce and Mediterranean flavor.
In a shallow dish mix the coconut milk, fish sauce, garlic, cilantro, turmeric, curry powder and white pepper.
Then when thoroughly combined add the chicken pieces and turn them over in the sauce so that they are completely coated.
Cover and place in the refrigerator for 4 hours or overnight to let the chicken pieces marinate in the sauce.
Whilst the chicken is marinating you can now make the sauce.
To do this you place the vinegar, water, sugar, garlic, chili and salt in to a saucepan and bring this mixture to the boil.
Now lower the heat and let the mixture simmer for about 5 minutes.
It is important you stir the sauce from time to time to prevent it sticking to the base of the saucepan and burning.
Remove from heat and allow to cool before placing into a serving bowl.
When cooking the chicken on the barbecue make sure that the grill has been lightly oiled first.
Cook each piece of chicken for 10 minutes on each side or until the juices start to running out of them clear.
Brush them with a little of the sauce you made earlier before serving, whilst the rest remains in the serving dish and which people can then dip the chicken wings into if they wish.
You can either eat these by themselves or you can use them as a filling for a sandwich or in pitta bread. If you are going to put them into pitta bread then warm the bread through first by placing it on the edge of the barbecue away from the direct heat source for a minute, turning them over after 30 seconds.
In a large mixing bowl combine together the ground chicken breast, bread crumbs, egg, garlic, cilantro, hot sauce, salt and pepper.
Then cover and allow to rest in the refrigerator as this will make it much easier to then form the Koftas (sausage shape patties), which you form around a metal skewer.
As soon as you have formed the Koftas around the skewer they are now ready to cook.
Place them about 3 inches above the barbecue and allow them to cook for around 10 minutes.
During this time make sure that you turn them frequently to ensure that they don’t burn and that the meat cooks evenly.
As soon as they are cooked you can then serve them.
In a bowl mix together the peach jam, the chili sauce, the lime juice and cilantro.
Take half of this mixture and pour into a bowl, as you will use this a dipping sauce to serve with the cooked chicken wings.
After your barbecue has reached the right temperature and you have sprayed the grill with oil to prevent the chicken wings from sticking place them on it.
Grill the wings for between 20 and 25 minutes, remembering to turn them over frequently to ensure that they are cooked through evenly.
Only when the juices are running clear from the chickens can you then apply the remaining half of the sauce to glaze them.
After applying the glaze make sure that you cook them for a further 3 to 5 minutes.
Again you need to turn them over once during this time to make sure that they are well coated with the glaze.
As well as these burgers being low in fat they also taste extremely delicious. You will know if the burgers aren’t cooked properly because they will be soft to the touch.
This particular recipe packs quite a punch. You will find that there is not only enough sauce for basting the chicken as it cooks but also to use as a dipping sauce as well.
In a small bowl place the paprika, 1 teaspoon sugar, 1 teaspoon salt, the garlic powder, lemon pepper, thyme, cayenne pepper, and ½ to 1 teaspoon of pepper.
Mix well together then sprinkle over all sides of the chicken and set the meat to one side.
In another bowl you place the mayonnaise, water, vinegar and the rest of the sugar, salt and pepper.
Once all ingredients have been combined together you put around 240ml of this to one side, which you place in the refrigerator to chill.
The rest of the mixture is what you will be basting the chicken in.
To cook the chicken place over indirect medium heat on the barbecue.
Remember to oil the grill first to ensure that the chicken doesn’t stick to it then cook on each side for 4 to 6 minutes or until the juices that are released by the chicken as it cooks run clear.
Don’t forget as you are cooking the chicken on the grill to baste it regularly with the sauce made using the mayonnaise.
After cooking serve with the sauce in the refrigerator.
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