Chicken Satay

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Total Time
15 mins
6 mins

A classic Thai dish. Prep time does not include 2 hours marinate time.

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  1. Cut chicken into 1/2-inch strips.
  2. Place in heavy-dut zip-top plastic bag.
  3. Stir together coconut milk and next 8 ingredients.
  4. Pour over chicken.
  5. Seal bag and shake to cover.
  6. Chill for 2 hours.
  7. Soak bamboo skewers in water for 1 hour while chicken marinates.
  8. Thread 2 to 3 chicken pieces onto each skewer.
  9. Grill over medium-high heat (350°F) 2 to 3 minutes on each side until done.
  10. Serve with Peanut sauce.
  11. For Peanut Sauce: Cook first 8 ingredients in a small saucepan over medium heat, stirring often, 15 minutes or until thickened.
  12. Process mixture in food processor until smooth.
  13. Return to pan.
  14. Whisk in milk and lemon rind.
Most Helpful

5 5

I was wanting to try something new and I did and enjoyed it Thank you for sharing.. Karen Very easy to make the taste was wounderful make you wish it would not end ...

5 5

I made a triple batch for a big party. Even though we had tons of leftovers, these were gone half-way through the evening.

4 5

This was very tasty! The peanut sauce was especially delicious on the coconut jasmine rice that a I made to accompany the dish. I made several substitutions including using chicken thighs for the breast, green onions for the lemon grass, creamy instead of crunchy peanut butter and gluten free soy sauce in lieu of the fish sauce. It was all delicious and the chicken was very tender. The marinade made alot more than was needed though.