Chicken Satay
Noreen March 2, 2014 2
Following my post of easy Thai Peanut Sauce…you’ve just got to try these yummy Chicken Satay skewers that are equally as easy to make and super delicious.

Chicken Satay -PictureTheRecipe

Once you see how simple and tasty these chicken skewers are to put together, you’ll be making them for every dinner party or on just a week night when you’re craving Thai food.

Satay Chicken by PictureTheRecipe

I use chicken tenders  instead of flatening chicken breast or boneless thighs for this recipe cos they are already portioned and easy to skewer. I also like to add a tablespoon of my home-made peanut sauce to the marinade to tie in the chicken flavors to the dipping sauce you serve with this dish.

Chicken Satay Recipe - PictureTheRecipe

Chicken Satay Recipe by PictureTheRecipe

Click here for my Easy Thai Peanut Sauce Recipe

Chicken Satay

Ingredients: (makes 10-12 skewers)
* 10-12 Chicken tenders (or breasts cut into 1 inch wide strips)
* 2 tbsp Soy Sauce
* 1/2 tsp Turmeric powder
* 1/2 tsp Cumin powder
* 1 tsp Coriander powder
* 1/2 tsp chili paste, Sambal Oelek
* Juice of one large lime
* Salt to taste
* 1 tbsp peanut sauce (optional)

- In a bowl simply mix together  all the ingredients for the marinade- soy sauce, turmeric powder, coriander powder, cumin powder, chili paste (if you want a little bit of heat, or you can skip it), lime juice and salt.  To tie together flavors of my dipping sauce to the chicken, I add one tablespoon of peanut sauce to my marinade as well, but  you can add a tablespoon  of brown sugar instead for a hint of sweetness.
- Rinse your chicken tenders and toss them in a Ziploc bag. You can use chicken breasts, cut into 1 inch wide strips or cubed thighs/breasts, whatever cut you’d like. I prefer the tenders, as they are already the perfect serving size and easy to skewer  (not to forget-easily available).
-  Pour the marinade over the chicken and mix it all around to coat all the chicken well. Let the chicken marinate in the fridge for at least 30 minutes or so.
- Once marinated pierce the chicken tenders on bamboo skewers that have been previously soaked in water, so they don’t burn on the grill.
- When ready to cook the chicken, preheat the grill or a grill pan over medium-high heat. Grill chicken for 10-12 minutes turning it over half way, until it’s done.  I used a grill pan as it was about 30F outside yesterday and I didn’t feel like firing up the grill.
- Serve the chicken satay skewers hot with lime wedges, sweet and tangy cucumber salad and obviously the peanut sauce. Yummmm!


  1. Cooking Jar and Happy Accidents March 4, 2014 at 3:39 pm - Reply

    Yum! I love satay and your recipe makes it look so do-able. It’s nice to see how it’s actually made; I never really thought about it as it was easily available to me growing up. Will attempt this someday!

  2. Anthony March 24, 2014 at 4:15 am - Reply

    I just bumped into your blog and I. Am. In. Love!

    You have a brilliant taste in food and you style your recipes so well!

    You have a new fan! :)

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