Chicken Satay

READY IN: 30mins
Recipe by kiwidutch

Recipe by Jean-Georges Vongerichten. The Ultimate chicken satay

Top Review by French Tart

Fantastic! I have a treasured family recipe, which was given to my mum in the 60’s by an Indonesian friend, but I still wanted to try this version as well. This was absolutely five star. The peanut and coconut sauce was a good mix - we did think the addition of a lime might have enhanced it - I use lime in my recipe, but that was not enough reason to take a star away!! The marinade for the chicken was excellent, I have never used whisky before & although I could not taste it, but I am sure it tenderised the chicken and "deepened" the flavour. The recipe was well written and easy to follow, an absolute winner kiwidutch, I am glad I tried it! FT:-) P.S. I still think lime juice might give the sauce just that bit of a "zing".....but that is purely personal taste!!!

Ingredients Nutrition


  1. Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
  2. Add the coconut milk, and bring to a boil.
  3. Stir in the peanuts, and season with soy sauce.
  4. Spice Paste In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
  5. Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
  6. Coat the chicken with spice paste, and season with salt and pepper.
  7. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
  8. Do not overcook, or the chicken will become rubbery.
  9. Serve with peanut sauce.

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