Grilled Chicken Satay

15 mins
2 hrs
15 mins
4

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.

Ingredients

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

Step 1 Of 5
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 to 15 minutes until internal temperature is 165°F, turning every 4 to 5 minutes.
5
Remove from grill and serve.
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