Chicken Satay Kabobs

"Thai style chicken kabob. These are very flavorful when marinated overnight."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
28mins
Ingredients:
7
Yields:
4 kabobs
Serves:
4
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ingredients

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directions

  • Combine all ingredients in a ziplock bag and let chicken marinate overnight.
  • Place cubes of chicken on skewers and grill on both sides until done.
  • To bake, cook at 450 for 17 or 18 minutes.

Questions & Replies

  1. I do not like curry ... nothing curry .... one of those things I ate that made me sick so can't even stand the smell of it .. NUF .... recommend a substitute, please
     
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Reviews

  1. This was a wonderful dish; easy to make and perfect for an pupu platter. The taste was wonderful! I served several dipping sauces, hot and mildly hot with it. Every one enjoyed this dish. I will be making it again, only tripling the recipe!!! Thanks for posting this recipe.
     
  2. I doubled the recipe and served these as appetizers at a dinner party. The sauce has a wonderful peanut-curry flavor. My guests, family and I loved them. All gave these a 5-star vote. Thanks :)
     
  3. very good! Marinated for about 5 hrs chicken was very tender and great flavor.
     
  4. I omitted the hot pepper sauce and cut down the curry by half as my daughter doesn't like spicy foods, and it was delicious. Super easy, too! Definitely a keeper!!
     
  5. We absolutely loved this recipe. We enjoyed half of the chicken right away and let the other part marinate and had that the next day on the grill. Yummy!
     
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Tweaks

  1. I subbed some lime juice for part of the soy sauce, and sauteed the chicken in hot coconut oil to rave reviews from the family. Yum!
     
  2. These skewers were very good! I upped the recipe to 6 servings, but only used 2 tbsps of curry. I also subbed 1/2 tbsp of sambal oelek for the hot pepper sauce, which added the perfect amount of heat. Sliced the breast very thin and marinated over night. The kabobs came out tender and super flavorful. I thought they were a bit salty (and I love the salt), but DH and DD didn't think it was too overpowering. If I make them again, I will use low sodium soy sauce. Thank you for an easy and delicious recipe!
     

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