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These thighs were fabulous. The whole family loved them. I was so happy to see them in the ZWT cookbook, because seeing the pic on the home page I'd already decided to make them! I left out the cilantro because I don't like it, and I boiled the sauce and used it with the chicken when served, as sky hostess recommended. We will make this recipe often, thanks for posting and sharing it!

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Chef PotPie June 10, 2008

This chicken is fantastic! I marinated it about 24 hours. The only change I made was to cut the red pepper flakes to 1/2 tsp. Oh! and don't throw that marinade away! I boiled it for a few minutes after we threw the chicken on the grill. I then strained it and we used the smooth sauce to top the chicken. Hubby loved it! Thanks for posting.

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Sky Hostess November 05, 2007

LOVED this Vicki, thanks for sharing. I used chicken breasts and threaded them on metal skewers. Next time I will make thicker strips (cut into 3 long strips) instead of the thinner "typical" satay style. They grill quickly so take care not to let them over cook & dry out. I also boiled the marinade and served as a dipping sauce for the chicken & sauce for the rice. Marinated for 3 hours and that worked beautifully. Served with basmati rice, grilled pineapple, and Thai Cucumber Salad a perfect summertime meal.

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Chicagoland Chef du Jour June 09, 2013

This is a wonderful marinade. I actually marinated it for 3 days, due to circumstances. LOL We smoked up the neighborhood while cooking it, and made a mess of the grill, but oh my goodness, was it GOOD! Served with yellow rice, Thai stir-fried bok choy and Thai Tom Kha soup (Food.com recipe) for a started, completed my passport to Thailand meal!

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Meekocu2 November 02, 2011

Delish! I loved everything about this. I saved the marinade and simmered it for a few minutes to pour over the chicken. It was also great over rice. Thanks Vicki for a great keeper. I wouldn't change a thing. Made for I Recommend Tag.

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lazyme April 08, 2011

Amazing! Tagged this in Best of 2010 Tag game, and I'll be adding it to my Best of 2011 book! This is delicious. I was afraid the peanut butter would be overbearing, but it just blends with everything else to make a delicious chicken thigh!! I did cook mine whole, and they were so moist and juicy. Thanks for sharing your recipe!

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breezermom February 25, 2011

I've usually seen satay as a skewer, but that wasn't mentioned here and I didn't skewer it. Really, really good! I was a little concerned about the peanut butter, too, but it's just part of the blend and the dominant flavors are cilantro and the chicken itself. We left out the red pepper flakes, so the non-heat-sensitive one sprinkled cayenne on his after broiling and declared it wonderful. Made for Zaar World Tour.

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Lavender Lynn May 26, 2010

My oh my! This is just fantastic! It wasn't as peanut butter-y as I expected but delicious all the same. And I didn't even mind the sticky mess this made out of my grill pan, it was worth it :) Thanks for posting this winner!

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KLBoyle August 20, 2009

Wow! This sauce is delicious! I didn't use it as a marinade, but as a sauce. I mixed it with some chicken that was already cooked and cut into bite-size pieces, warmed it through and served it over rice. This recipe is a keeper!

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Michelle Berteig July 13, 2008

How nice to come home after a long day and dinner is marinating in the fridge, all ready to just throw on the BBQ. We loved these. I left out the sugar and and used a sugarless hoisin sauce I found once and have never been able to find again so when it's gone it's gone :( The marinade was fairly thick so it stuck quite well to the chicken which I put into a fish grill for easy grilling. Took about 7 minutes per side on med/high heat. They were moist and tender and very very flavourful. Thank you for sharing these! Made for ZWT4

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Beautiful BC July 07, 2008
Grilled Chicken Thighs Satay