Chicken Satay

Total Time

Prep: 15 min. + marinating Grill: 5 min.


8 servings (1 cup sauce)

Updated: Sep. 25, 2022
This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. —Sue Gronholz, Beaver Dam, Wisconsin


  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup canned coconut milk
  • 6 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon each ground coriander, ground turmeric and ground cumin
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/3 cup creamy peanut butter
  • 1/3 cup canned coconut milk
  • 2 green onions, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 to 3 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh gingerroot
  • Optional: chopped peanuts and lime wedges


  1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large shallow dish, combine coconut milk, garlic, brown sugar and seasonings. Add chicken; turn to coat. Refrigerate for 8 hours or overnight.
  2. In a small bowl, whisk sauce ingredients until blended. Cover and refrigerate until serving. Drain chicken, discarding marinade. Thread 2 chicken strips onto each metal or soaked wooden skewer.
  3. Grill, uncovered, over medium-hot heat until chicken juices run clear, 2-3 minutes on each side. If desired, sprinkle with additional chopped cilantro, chopped peanuts and serve with lime wedges and peanut butter sauce.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3 ounces cooked chicken with 2 tablespoons sauce: 233 calories, 11g fat (4g saturated fat), 63mg cholesterol, 398mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.