Total Time
14mins
Prep 10 mins
Cook 4 mins

Pork can easily be substituted.

Ingredients Nutrition

Directions

  1. Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
  2. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
  3. Place the chicken strips in a plastic freezer bag.
  4. Add all the marinating ingredients and gently toss until well mixed.
  5. Let the chicken marinate in the fridge for at least 2 to 24 hours.
  6. When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
  7. Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
  8. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
  9. The satays are done when they have turned golden brown and crispy along the edges.
  10. Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.
Most Helpful

5 5

I followed the recipe almost exactly. I always do so I can fairly rate a recipe. The ingredients I did NOT change, I marinaded for almost 12 hours. The only thing I did different was just dumped the chicken and marinade in a pan and fried it, then served it all over a bed of chinese noodles I found in the asian section of my grocery store. It was MARVELOUS ! This recipe is a keeper, thank you for posting.

5 5

I made this for my very fussy family and they all loved it! It was so easy to make and is a new weekly favourite. It is a delicious recipe. Thanks Rita!

5 5

I marinated by chicken strips for almost 24 hours then cooked on a George Foreman Grill. Very good!!