Chicken Satay Skewers




Thai Satay Peanut Sauce:


  1. Slice the chicken into ¼-inch strips that are about a 1-inch by 2-inch retangular shape, place in a medium mixing bowl
  2. In a small bowl, whisk together the ingredients for the marindade.
  3. Pour the marinade over the chicken strips.
  4. Toss the chicken to coat.
  5. Refrigerate the chicken for at least 2 hours.
  6. Preheat grill to medium-high heat or if using a broiler heat on high.
  7. While the grill is heating up prepare the Thai Satay Peanut Sauce.
  8. In a small saucepan, combine all of the Thai Satay Peanut Sauce ingredients except the lime juice and soy sauce.
  9. Bring the ingredients in the saucepan to a simmer, stirring occasionally until smooth and thickened; about 5 minutes.
  10. If sauce is too thick, add additional chicken stock 1 tablespoon at a time until the right consistency is reached.
  11. Remove from heat and whisk in lime juice and soy sauce.
  12. Pour sauce into a serving dish and set aside.
  13. Thread chicken onto skewers.
  14. Before placing skewers on the grill, use tongs, along with a paper towel soaked in a high heat tolerant cooking oil, to rub the oil over the grill grates.
  15. Grill for 2 to 3 minutes per side.
  16. Serve with warm Thai Satay Peanut Sauce.


To prevent skewers for sticking to the grill: Soak a paper towel in cooking oil that can withstand high heat then using tongs rub the oil over the grill grates.

Refrigerate leftovers.

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