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    You are in: Home / Recipes / Chicken Satay Recipe
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    Chicken Satay

    Chicken Satay. Photo by mary winecoff

    1/3 Photos of Chicken Satay

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    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    10 mins

    4 mins

    Rita~'s Note:

    Pork can easily be substituted.

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    Units: US | Metric



    1. 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. 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. 3
      Place the chicken strips in a plastic freezer bag.
    4. 4
      Add all the marinating ingredients and gently toss until well mixed.
    5. 5
      Let the chicken marinate in the fridge for at least 2 to 24 hours.
    6. 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. 7
      Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
    8. 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. 9
      The satays are done when they have turned golden brown and crispy along the edges.
    10. 10
      Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

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    Ratings & Reviews:

    • on September 23, 2011


      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.

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    • on December 03, 2011


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

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    • on June 15, 2003


      This is a nice recipe Rita! I used the coconut milk for the basting part and cooked the chicken on an outdoor grill. I served these for lunch on chopped Romaine and sprinkled with the cilantro. For the peanut sauce, I used some leftover peanut sauce that I had from another meal. Very good, very easy and another convenient meal that you can put together and leave in the fridge until meal time. Thanks Rita!

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    Read All Reviews (21)


    Nutritional Facts for Chicken Satay

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 183.3
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 1.1 g
    Cholesterol 72.6 mg
    Sodium 503.0 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 0.5 g
    Sugars 3.6 g
    Protein 24.9 g

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