Grilled Chicken Satay

Grilled Chicken Satay

15 mins
2 hrs
15 mins

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.


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


Step 1 Of 5
Blend lemongrass, coriander, turmeric, cumin, garlic, shallots, soy sauce, fish sauce, lime juice, honey and oil in a food processor.
Pour marinade over chicken strips in a large bowl, cover and place in the refrigerator for 2 hours, or overnight for a richer flavor.
Preheat grill for 10 minutes on high-heat. Thread chicken strips onto <a href="">skewers</a> .
Hot Tip
If using wooden skewers, soak in water for 30 minutes prior to threading chicken.
Place skewers on grill. Cook for 10 to 15 minutes until internal temperature is 165°F, turning every 4 to 5 minutes.
Remove from grill and serve.
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