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Chicken Satay

Chicken Satay
3 votes, 5.00 avg. rating (94% score)
Chicken Satay

Yield: 6 to 8 servings

Skewered chicken satay flavored with spices -- this unusual dish is exotic enough to thrill the grownups, but mild enough for kids -- perfect for a family cookout or a small outdoor party. Serve these with skewers of grilled vegetables -- Vidalia onions, mushrooms, zucchini, and red bell peppers. Delicious!


  • 3 pounds boneless, skinless chicken breasts, cut into cubes for skewers
  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 garlic clove, minced
  • 1/4 cup peanut butter
  • 2 tablespoons minced onion
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 cup chopped fresh cilantro


Place the chicken in a large shallow bowl or baking dish. Combine the remaining ingredients and pour over the chicken. Marinate overnight in the refrigerator, turning a few times.

Prepare a fire in a grill or preheat the broiler. Thread the chicken onto skewers. Grill or broil the chicken for 5 to 7 minutes on each side. Serve hot.

Updated Thursday, May 23rd, 2002

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2 Responses to Chicken Satay

  1. Eileen Swanson May 26, 2004 at 11:46 am #

    Made this for a baby shower and EVERYONE wanted the recipe. It was so easy and has just the right amount of spice. Leftovers taste great microwaved. The most time consuming part was cutting up the chicken! Next time maybe I’ll try using whole boneless breasts and cooking them on my George Foreman grill. YUMMY!

  2. Martha Kauppinen May 19, 2010 at 10:29 am #

    Better yet, use chicken tenders, trim the tendons and thread on two skewers for easy turning on the grill.

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