Chicken Satay Recipe
Chicken Satay Recipe photo by Taste of Home
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Chicken Satay Recipe

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These golden skewered chicken snacks from Sue Gronholz, a field editor in Beaver Dam, Wisconsin, are marinated and grilled, then served with a zesty Thai-style peanut butter sauce.
TOTAL TIME: Prep: 15 min. + marinating Grill: 5 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 5 min.
MAKES: 8 servings


  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup 2% 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
  • 1/8 teaspoon coconut extract
  • 1/3 cup peanut butter
  • 1/3 cup 2% 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
  • 1/8 teaspoon coconut extract

Nutritional Facts

2 each: 202 calories, 6g fat (1g saturated fat), 63mg cholesterol, 428mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.


  1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
  3. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce. Yield: 8 servings (1 cup sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Satay in Taste of Home June/July 2005, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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sholcombe77 User ID: 7589816 265925
Reviewed May. 13, 2017

"Perfect. Didn't have coconut extract, subbed coconut oil instead. Worked fine,"

[email protected] User ID: 3102613 137042
Reviewed Oct. 18, 2012

"Super easy and very good. The peanut and coconut combination work so well together. DH wants me to try chunky peanut butter for a little peanut crunch in the sauce."

Squirt4 User ID: 2047632 56039
Reviewed Jun. 27, 2011

"What a wonderful and unique taste treat! Fun and easy to make"

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