Only 30 minutes stand between you and these beautifully charred, packed-with-flavor chicken satay flatbreads. Just marinate your chicken, pop into the oven (or air fryer) and while it cooks, make your peanut sauce and crunchy toppings.
While you’re probably familiar with chicken satay skewers, there’s no reason you can’t take those same flavors and turn them into a slightly different meal! And few things are more delicious than perfectly juicy, charred chicken piled on top of a fluffy flatbread. It’s a formula that’s quickly becoming one of my go-to meals for busy weeknights.
This version, piled high with beautifully marinated satay chicken, a creamy peanut satay sauce AND crunchy pickles, makes for a wonderful, summery meal bursting with flavor.
They’re quick and easy to make – just marinate your chicken, pop it into the oven or the air fryer, and while it cooks, prep your flatbread toppings and make your speedy peanut satay sauce. They’re ready within 30 minutes, and any leftovers keep well (they’re equally as delicious cold for easy lunches!)
If you like the sound of these flatbreads, you might enjoy these charred chicken Caesar flatbreads, honey harissa grilled chicken, sticky gochujang chicken or miso grilled chicken.
Ingredients
- Chicken thighs. I prefer to use chicken thighs here as they’re a juicier cut of chicken (which means they’re less prone to drying out), but you can use chicken breast if you prefer.
- Coconut milk. Use a good-quality coconut milk from a can, with a high percentage of coconut extract (ideally at least 60%), for the best flavor.
- Dark soy sauce. This is (as the name would suggest!) a dark soy sauce, but it’s also thicker, sweeter and generally more intense in flavor than regular light soy sauce. If you don’t have any, you can use regular light soy sauce instead.
- Peanut butter. Use a natural peanut butter that lists only peanuts, or peanuts and salt in the ingredients list. Smooth or crunchy – you choose!
- Sweet chili jam. One of my most used condiments, I always have some of this lovely sauce on hand. It gives the satay sauce more complexity and is a bit of a shortcut to more flavor (it has lots of ginger, garlic, lime in it). But you could use regular sweet chili sauce, honey or maple syrup instead if you like.
How to make them
Mix all the ingredients for your satay marinade, then add the diced chicken. Mix to coat thoroughly, then lay out onto a lined oven tray. Pop into the oven to get lovely and charred. You can also do this in the air fryer if you prefer.
While your chicken cooks, make the peanut satay sauce and prep the other toppings for your flatbreads. You’ll make more sauce than you probably need, but I love to have extra for dipping and drizzling!
Once your chicken is gorgeously charred and golden, it’s time to assemble your flatbreads. Drizzle a little satay sauce onto each flatbread, then top with the chicken, pickled cucumber, carrot ribbons, cilantro, scallions and sesame seeds.
Got a question?
Yes! There are a couple of ways you can get ahead with this recipe. The chicken can be marinated up to 24 hours ahead of time (just store it in the fridge). The sauce keeps well for at least 7 days in the fridge, and you can prep your pickled cucumber and carrots a couple of days in advance too. Then you can simply cook the chicken and serve when you’re ready.
Or, you can absolutely enjoy these flatbreads cold. The chicken will keep for 4 days, stored in the fridge once cooked, so you can just pile everything on top of your flatbreads for an easy weeknight meal or lunch.
Pair them with a fresh, crunchy salad – I like them with this crunchy Asian slaw or green goddess salad. You could also serve them with crispy oven fries, loaded potato wedges or garlic butter potatoes.
Yes! Cook it at 400°F/200°C for 10 to 12 minutes – try to keep the chicken on an even, single layer so that it can cook evenly and get lovely and charred around the edges.
Watch how to make them
Like this recipe? Try these easy chicken ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Charred Chicken Satay Flatbreads
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Only 30 minutes stand between you and these beautifully charred, packed-with-flavor chicken satay flatbreads. Just marinate your chicken, pop into the oven or air fryer and while it cooks, make your peanut sauce and crunchy toppings.
Ingredients
For the satay chicken –
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated (or use 1 teaspoon of ground ginger)
- 1 tablespoon dark soy sauce (or use light soy sauce)
- 1 tablespoon fish sauce
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/3 cup canned coconut milk
- 1 lb (500g) boneless, skinless chicken thighs, diced (preferably free-range)
For the creamy peanut sauce –
- 1/2 cup natural, unsweetened peanut butter
- 1 tablespoon light soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sweet chilli jam or sauce
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lime juice
- 3/4 cup coconut milk (from a 14oz/400g can)
For the toppings –
- 4 large flatbreads (try these speedy 2-ingredient dough flatbreads or soft garlic flatbreads)
- 1 cucumber, diced
- 1 large carrot, shaved into ribbons with a vegetable peeler
- 1 tablespoon rice wine vinegar (or white wine vinegar/apple cider vinegar)
- 2 scallions (spring onions), thinly sliced
- A handful of cilantro (coriander) leaves
- 1 tablespoon sesame seeds
Instructions
- Marinate the chicken. In a large bowl, mix the minced garlic, grated ginger, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, ¼ teaspoon of salt and ⅓ cup coconut milk. Add the diced chicken thighs and toss them through the marinade, so they’re thoroughly coated. PRO TIP: You can marinate the chicken up to 24 hours ahead of time if you like.
- Cook the chicken. Oven method: Heat your oven to 400°F (200°C fan). Line a baking sheet with parchment paper and spread the marinated chicken – and all the marinade – out onto a single layer for even cooking. Pop into the oven for 20 to 25 minutes, or until golden and charred around the edges. Air fryer method: Add the chicken and marinade to your air fryer basket and air fry at 400°F (200°C) for 10 to 12 minutes until golden, charred and cooked through.
- Make the peanut satay sauce. While the chicken cooks, add ½ cup peanut butter, 1 tablespoon light soy sauce, 1 teaspoon of fish sauce, 1 teaspoon of sweet chili jam, 1 tablespoon of lime juice and 1 teaspoon of red pepper flakes (if you’re using them) to a small pan over medium heat. Mix into a thick paste, then pour in ¾ cup coconut milk. Mix the coconut milk through the peanut paste, stirring continuously for a couple of minutes until you have a smooth, cohesive sauce. Remove the pan from the heat.
- Prepare your flatbread toppings. Add the diced cucumber and carrot ribbons to a bowl, then pour the rice vinegar on top. Mix through the cucumber and carrots to lightly pickle.
- Assemble your flatbreads. Drizzle a good tablespoon of the peanut satay sauce onto the base of each flatbread, then smooth it all over with the back of your spoon. Top with the charred chicken, then spoon over the pickled cucumber and carrots. Finish with another drizzle of satay sauce, then scatter the sliced scallions, cilantro leaves and sesame seeds on top.
Notes
STORAGE INSTRUCTIONS: The cooked chicken will keep well, for about 4 days, stored in the fridge. The peanut satay sauce will keep for about 7 days in the fridge. You’ll (probably) end up with more sauce than you need, but it’s wonderful drizzled over grilled chicken or steak, or tossed through noodles for a quick meal.
INGREDIENT NOTES: I like using chicken thighs because they’re juicier than breasts and aren’t as prone to drying out in the oven, but you can absolutely use breasts if you prefer. Use a natural peanut butter (one that lists only peanuts or peanuts and salt in the ingredients list), and either smooth or crunchy works. You can swap the sweet chili jam in the sauce for honey or maple syrup if you prefer.
PREP AHEAD: You can marinate the chicken up to 24 hours in advance, then pop into the fridge and cook when you’re ready. You can also pickle the cucumber and carrots a couple of days ahead of time, and the sauce will keep in the fridge for at least 7 days.
SERVING SUGGESTIONS: If you want to bulk the flatbreads out, I love to serve them alongside a colorful, crunchy salad, like this crunchy Asian-style slaw or green goddess salad. You could also serve them with crispy oven fries, garlic butter potatoes or loaded potato wedges.
- Prep Time: 10
- Cook Time: 20
- Category: fakeaways
- Method: oven
- Cuisine: asian
Nutrition
- Serving Size: 250g
- Calories: 774
- Sugar: 10.1g
- Sodium: 1597.6mg
- Fat: 41.2g
- Saturated Fat: 17.7g
- Unsaturated Fat: 20.7g
- Trans Fat: 0g
- Carbohydrates: 62.1g
- Fiber: 4.9g
- Protein: 43.7g
- Cholesterol: 117.5mg
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