Grilled Chicken Satay

Grilled Chicken Satay

from Ellen's kitchen, with thanks to Cook's Country

Serves 4
Ingredients for Peanut Sauce:

  • 1/3 cup peanut butter
  • 1/3 cup coconut milk
  • 2 scallions, sliced thin
  • 3 tablespoons lime juice (2 limes)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon Sriracha
  • 1 tablespoon fish sauce
  • 1 garlic clove, minced
  • ½ teaspoon curry powder
Ingredients for Satay:

  • 1/3 cup coconut milk
  • ¼ cup packed brown sugar
  • ¼ cup chopped fresh cilantro
  • 4 scallions, sliced thin
  • 3 tablespoons fish sauce
  • 2 tablespoons Sriracha
  • 2 garlic cloves, minced
  • ½ teaspoon curry powder
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts
  • 10 to 12 (10-inch) bamboo skewers, soaked in water for at least 30 minutes
For the sauce:

  • Combine all ingredients in food processor and process until smooth, about 1 minute. Transfer to serving bowl and set aside. Rinse processor bowl. (Sauce can be covered and refrigerated up to 3 days in advance. Bring to room temperature before serving.)
For the satay:

  • Combine coconut milk, sugar, cilantro, scallions, fish sauce, Sriracha, garlic, and curry powder in now-empty food processor and process to coarse puree, about 30 seconds.

  • with 1 chicken breast at a time, place breast on cutting board with tapered end facing you. Slice breast diagonally on bias into ¼-inch-thick strips. Repeat with remaining breasts. Combine chicken and coconut milk mixture in bowl. Cover and refrigerate for at least 1 hour or overnight.

  • chicken tightly onto skewers, using 5 to 6 pieces per skewer and leaving no more than ¾-inch of skewer exposed on either end.
For a charcoal grill:

  • Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes
For a gas grill:

  • Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
For the oven: 

  • Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 8-10 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).


  • and oil cooking grate. Arrange skewers over coals and grill, covered for gas, until chicken is charred around edges and just cooked through, 3 to 5 minutes per side. Transfer to platter. Serve with peanut sauce.


  1. Thanks for the yummy dinner AND for sharing the recipe!


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