Chicken Satay

"Pork can easily be substituted."
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by mary winecoff photo by mary winecoff
photo by mary winecoff photo by mary winecoff
Ready In:




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

Questions & Replies

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  1. 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.
  2. This recipe was absolutely delicious. Restaurant quality, and simple to make. I had never made kebabs and it was easy. Marinated about 3 hours and it was plenty. Due to lack of grill, I broiled. Worked great. One warning: do not spill this on a light-colored sweater. Yikes. But the dinner was worth it..
  3. Excellent, very authentic tasting. We grilled the chicken, but I didn't have time to baste it or marinade it very long. So instead, I mixed the coconut milk in with the marinade. It was still excellent, even with the changes in implementation. A new favorite.
  4. 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. I marinated by chicken strips for almost 24 hours then cooked on a George Foreman Grill. Very good!!


  1. Loved the satay recipe very close to our fav. restraunt's. I marinated for 24 hours and used oil instead of coconut milk. My family raved about it. Definately will be on the menu again soon
  2. This recipe is so tasty and it's easy to make. We used pork instead of chicken and was able to marinate meat for only about 2 hours (longer would better) but it was still very good. Substituted hot curry powder for coriander and also left out fish sauce.Served with grilled eggpalnt. My husband actually touched my cheek and said, "What an excellent dinner."
  3. This was perfect. I made it with beef steak strips, really thin ones. So I used Braggs instead of soya sauce, for its stronger taste, and I ran out of lemon juice so I used white vinegar. I marinaded for about 4 hours. Perfect taste, tender meat. Thanks for the easy recipe.



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