Grilled Chicken Satay
recipe

Grilled Chicken Satay

5.0

Grilled chicken satay has an awesome eastern vibe with bold flavors from an array of spices. Traditionally served with steamed rice and peanut sauce, it pairs nicely with a cucumber salad.

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Ingredients

Serves 4
For the Chicken
1
pound boneless skinless chicken breasts, cut into 1-inch strips
For the Marinade
3
stalks lemongrass, white portion only
1 1/2
tablespoons ground coriander
1/2
teaspoon turmeric
1
tablespoon ground cumin
2
cloves garlic
2
shallots
3
tablespoons soy sauce
3
tablespoons fish sauce
2
limes, juiced
3
tablespoons honey
2
tablespoons extra virgin olive oil

Ingredient Tips

Lemongrass
If lemongrass is hard to find in your area, try a teaspoon of lemon zest, a teaspoon of ginger and a handful of arugula.

Directions

Prep: 15 Minutes, Marinade: 2 Hours, Cook: 15 Minutes
1

Blend lemongrass, coriander, turmeric, cumin, garlic, shallots, soy sauce, fish sauce, lime juice, honey and oil in a food processor.

2

Pour marinade over chicken strips in a large bowl, cover and place in the refrigerator for 2 hours, or overnight for a richer flavor.

3

Preheat grill for 10 minutes on high-heat. Thread chicken strips onto skewers.

Hot Tip: If using wooden skewers, soak in water for 30 minutes prior to threading chicken.
4

Place skewers on grill. Cook for 10-15 minutes until internal temperature is 165°F, turning every 4-5 minutes.

5

Remove from grill and serve.

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