These delicious BBQ chicken roti are topped with satay sauce and are super easy to make. A real crowd-pleaser.
Who says you have to have a curry to enjoy roti? This is my homemade version of street-food style hawker rolls. Cooked in the toaster (or frypan) the roti becomes a crunchy, tasty base for the BBQ chicken and satay sauce. Eaten straight from the plate you don't even need a knife and fork for this easy dinner. Having said that, if you are partial to a curry and roti combo, why not try my Chicken Curry Rot Pie? The roti cooks on top of the curry until it's golden and crispy.
Ingredients notes:
- Boneless chicken thighs: Juicy and flavourful compared with breast meat, they stay tender when grilled
- Satay sauce: This simple homemade sauce brings sweet, salty and nutty flavour that elevates the whole dish.
- Roti: Provides a crunchy-toasted base that holds all the fillings. Toasting makes them crisp and helps prevent sogginess
The key to this recipe is in the prep. I like to marinate the chicken and make the satay sauce in advance so that it's easy to assemble come dinner time. If you're short on time, marinate the chicken 15 minutes before you are ready to cook.
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Step by step instructions:
Mix together the olive oil, cumin and garlic powder in a bowl. Coat the chicken thighs in the marinade. Cover and leave in the fridge until you're ready to BBQ.
Make the satay sauce by placing the boiling water and peanut butter into a bowl and whisking until smooth. Stir in the sweet chilli sauce, soy sauce and ground ginger. Refrigerate until required.
Grill the chicken on a hot BBQ or frypan until cooked all the way through. Leave to rest for a few minutes then slice into 1cm strips. Toast the roti in the toaster. Serve with coleslaw, cucumber, spring onions, grilled bbq chicken strips, satay sauce and coriander.
These chicken roti rolls are so versatile and you can easily to swap the chicken for lamb, beef steak or tofu. Fill with your favourite salad ingredients or readymade coleslaw. If you can't get your hands on roti swap for pita pockets or wraps.
Looking for more simple but tasty family meals? Try out my recipes for Quick Teriyaki Chicken Bowls, Lamb and Haloumi Wraps or Chicken Burrito Bowls and BBQ Fish Tacos
Recipe FAQs:
Yes! You can marinate the chicken and make the satay sauce up to one day ahead. Keep both refrigerated separately - this helps flavours develop and makes assembly super quick on the day.
You can swap the roti for wraps, pita, bao buns, or tortillas. They all work well as a handheld base for the chicken and salad
Use gluten-free wraps or flatbreads instead of regular roti, and check that your soy sauce and sweet chilli sauce are gluten-free. (Many supermarkets have GF versions.)
Storage:
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. The sauce can firm up - just stir or briefly warm before using.
Top tips:
Roti is best served fresh. If you have leftovers, wrap them tightly in foil or a resealable bag and keep in the fridge for up to 1 day. Re-toast briefly before serving to refresh texture.
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BBQ Chicken Roti
These delicious chicken roti are topped with a homemade satay sauce.
Ingredients
Chicken
- 500g boneless chicken thighs
- 1 Tbsp olive oil
- 1 tsp ground garlic
- 1 tsp ground cumin
Satay sauce
- ¼ cup boiling water
- ¼ cup peanut butter
- 1 Tbsp sweet chilli sauce
- 1 ½ Tbsp soy sauce
- ½ tsp ground ginger
To serve
- 200g asian style coleslaw
- ½ cucumber, sliced
- 1 spring onion, sliced
- 1 Tbsp Coriander
- 8 roti, toasted
Instructions
- Mix together the olive oil, cumin and garlic in a bowl. Coat the chicken thighs in the marinade. Cover and leave in the fridge until you’re ready to BBQ.
- Satay sauce: Place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in sweet chilli sauce, soy sauce and ground ginger. Store in the fridge until ready to serve.
- Grill the chicken on a hot barbecue or frypan until cooked through, let it rest for a few minutes and then slice in to 1 cm thick slices.
- Toast roti in the toaster or in a dry frypan until crispy.
- Serve hot roti stacked with slaw, cucumber, chicken slices, satay sauce, spring onion and coriander.
Notes
- If you can't find roti these would work well in wraps, bao buns or tortillas.
- To mix it up swap the chicken for lamb, beef steak or tofu.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 629Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 153mgSodium: 1081mgCarbohydrates: 49gFiber: 10gSugar: 8gProtein: 42g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Natalie says
Not the first time I’ve made this and always a hit with the family, so tasty, fresh and fun to eat. Love it!
VJ cooks says
Thank you for your lovely feedback
Haely says
Hi, could you recommend an alternative sauce to satay? Keen to make this next week but a family member can't do peanuts. Thanks!
VJ cooks says
You could use a BBQ or Honey Mustard sauce instead.
Janine says
What roti do you use?
VJ cooks says
This is the Kawan Roti Chanai. But any type of roti will work 🙂
Sharon says
Made these for the first time tonight and WOW! Whole family LOVED it and already requested again asap! You are a genius, thanks.
VJ cooks says
That's so awesome to hear! Thank you for the lovely feedback, Sharon.