Chicken Satay

"Recipe by Jean-Georges Vongerichten. The Ultimate chicken satay"
photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
Ready In:




  • Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
  • Add the coconut milk, and bring to a boil.
  • Stir in the peanuts, and season with soy sauce.
  • Spice Paste In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
  • 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.
  • Coat the chicken with spice paste, and season with salt and pepper.
  • Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
  • Do not overcook, or the chicken will become rubbery.
  • Serve with peanut sauce.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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!!!
  2. Wobin
    Had this today and it was great. When putting it into the blender a pretty yellow bell pepper caught my eye so I threw it in and blended it up. I then realized it wanted the chicken bbq'd, which I dont have. So I put the mix in a frying pan, added the chicken and let it simmer for a while till the chicken was done. It made a yummy indian tasting meal over rice. I added cilantro and fresh lemon at the end. So... I did it a bit different but had a great meal that I wouldnt have thought of without your recipe as inspiration. Thanks :)
  3. loof751
    Great recipe! I used thin-sliced chicken breasts and didn't skewer them. For the peanut sauce I used 1/4 cup of chopped peanuts and a tablespoon of crunchy peanut butter; the sauce came out rich and creamy and delicious. As others, I didn't add the condensed milk. The chicken was flavorful and the sauce was nice and spicy - loved this - thanks for sharing the recipe!
  4. Cristina Barry
    The peanut sauce gets a five stars - easy, fragant and exactly what I was looking for in the taste department. The chicken gets three stars. I was very dissappointed, I was thinking that with all the exotic ingredients it would be more tasteful. Also, the turmeric took away that warm, nutty colour that you see when you order satay in a restaurant.
  5. bmolnar
    I have made this countless times in the last four years and it always is a standby favorite for family and friends. I usually double the peanut sauce for the amount of chicken and I might suggest marinating the chicken beforehand for a while. Even our kids who are extremely picky eaters request this dish!


  1. natalie.ramos
    I made this last night and loved it. My boyfriend wants me to keep it in heavy rotation. I did not have coriander seeds or tumeric and uses cumin powder instead of cumin seeds and it still came out delicious. I also used a little bit more coconut milk instead of condensed milk. I felt like it would be waste to open a can of condensed milk for just a tablespoon.



Find More Recipes