Chicken Satay

Chicken Satay

Chicken Satay is a great hors d oeuvre for your next party.

Yield about 50 pieces




3 pounds chicken breast



         2 Tbsp oil

         1 Tbsp lemon grass, minced

         1 clove garlic, minced

         1 Tbsp madras curry powder

         2 tsp honey

         1 Tbsp fish sauce

         1 tsp chili garlic sauce


         Peanut dipping sauce:

         2 Tbsp canola oil

         1 Tbsp garlic, minced

         ½ onion, minced

         1/8 tsp cayenne pepper

         1 lime, zest only

         ½ tsp madras curry powder

         1 – 2 inch piece lemon grass, cut ½ lengthwise

         1 cup coconut milk

         1 cup whole milk

         2 Tbsp fish sauce

         ¼ cup light brown sugar

         1 lemon, juice

         ½ cup creamy peanut butter


Slice the chicken into strips, about 3 inches by ½ inch thick.

Combine all the marinade ingredients. Add the chicken strips and let marinate for a few hours or overnight.

For the sauce, heat a pot over medium heat. Add the oil. Add the garlic and onion sauté until the onion is translucent. Add all the remaining ingredients except for the peanut butter. Bring to a simmer and cook for 5 minutes. Add the peanut butter and cook for an additional 5 minutes. Serve at room temperature.

If I am serving satay at home, I will soak the skewers in warm water for 10 minutes, skewer the chicken, then grill. I tend to leave the grill open and leave the ends of the stick over a cool side of the grill. If I am serving These at a party, I grill the chicken stips off the stick , then when I am ready to serve, I skewer the cooked chicken and I reheat then in the oven.

Heat a grill to medium heat. Place the strips of chicken diagonally across the grill grates so they do not fall through. Cook for about 4 – 5 minutes per side. Serve hot with peanut dipping sauce.


Lindsay Martin

Dorset, VT