Chicken Satay

READY IN: 24hrs 30mins
Recipe by Tricia Fitch

I got this recipe from Home Cooking April 2007. I made it and it was delectable... I went nuts when i lost the recipe but I found it again last week. So to safeguard it, I'm posting it and sharing with everyone! You need to prepare the marinade overnight (sometimes I even marinate for 2 days). In the ingredients list, items marked with a (M) indicate it's an ingredient for the marinade. Items marked with a (D) indicate it's for the dipping sauce. This goes great with white steamed rice!

Top Review by lashapi

I only needed the marinade, as I had some dipping sauce from a local restaurant that I defrosted. And, I added two cloves of garlic to the marinade. It is delicious. The chicken is marinading now and we will grill it indoors (it's raining outside) on a Forman Grill. Really looking forward to it. Thanks for the great recipe! Exactly what I was looking for.

Ingredients Nutrition

Directions

  1. Marinade: In food processor with a metal blade, process oil, soy sauce, lime juice, cilantro, gingerroot, brown sugar, and hot chili paste until well mixed.
  2. Pour marinade into a zip-top plastic bag and add chicken strips. Zip bag and turn it to coat all pieces.
  3. Marinate overnight in the refrigerator.
  4. Dipping Sauce: The next day, prepare the dipping sauce by processing the peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in food processor with a metal blade.
  5. Pour into a serving bowl and set aside at room temperature.
  6. Preheat the broiler.
  7. Line a broiler pan with foil.
  8. Weave two marinated chicken strips onto each skewer, pushing them together tward the non pointed end.
  9. Place skewers on prepared broiler pan and broil until cooked through and brown on the outside, about 5 minutes.
  10. Turn skewers over halfway through cooking time.
  11. Serve hot with the dipping sauce. Garnish with cilantro, if desired.
  12. You can also use the a BBQ grill for these!

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