Thai Chicken Satay with Peanut Sauce

Recipe by Rick Young
READY IN: 40mins
YIELD: 12 skewers




  • To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
  • Trim off any excess fat and tendons from chicken.
  • Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
  • Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
  • Cover dish with plastic and refrigerate for at least 2 hours.
  • Sauce: Heat oil in a small pan.
  • Add onion flakes and cook over a low heat for 15 to 30 seconds.
  • Add remaining ingredients, mix well, and cook until heated through.
  • Set aside sauce to await the chicken.
  • Drain the chicken (save the marinade).
  • Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
  • Serve with the peanut sauce while hot.