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Chicken Satay

Chicken Satay

  • Prep

    2 h 10 m
  • Cook

    20 m
  • Ready In

    2 h 40 m
BROWNYN

BROWNYN

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
  2. Preheat a grill to high heat.
  3. Weave the chicken onto skewers, then grill for 5 minutes per side.
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Reviews

Crystal S
257

Crystal S

1/18/2011

There is something off in this recipe ~ it just doesn't taste right as written! After reading through a multitude of reviews, there are to many consistent changes to the proportions. Will keep looking for a recipe more true to itself! Sorry....

ATOMICLUSH
226

ATOMICLUSH

12/3/2003

This recipe is a little off. It certainly does not taste like any satay I've had before. I followed the instructions exactly (after I scaled it down by exactly 1/2) and there were a couple problems with it. 1) The soy sauce was overpowering. I recommend using a light or low sodium soy sauce or diluting regular soy sauce with equal part water. 2) The peanut butter taste is almost non-existent. I recommend that the peanut butter be doubled to get a good flavor.

MAGGIE MCGUIRE
150

MAGGIE MCGUIRE

1/28/2004

With the addition of 2 more tablespoons of peanut butter or "PBoy" as my 3yr old niece says, this marinate was truly delicious I pounded boneless skinless chicken breasts to 3/8in, marinated them overnight in this mixture, then baked them at 350 degrees for 35 minutes. Served with rice pilaf and asian coleslaw.The family thoroughly enjoyed this one. Its definitely a keeper,Kiera. Thank you.

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