Tuesday, October 26, 2010

80--- Chicken Satay

This morning I thought "What a perfect fall day for one last summery grilled meal". Then it snowed. Nevertheless, I persevered.

Chicken satay is a great Thai dish. A satay is a dish consisting of marinated, skewered or grilled meats served with a dipping sauce. This sauce is often a peanut sauce. You can purchase some great peanut sauces. But, isn't it more fun to make one from scratch-- just so we know what exactly is going into it? It took me a few tries to get this recipe just right-- and now it is perfect!

I served this with some sauteed spinach and red pepper strips, with a side of my mother-in-laws creamy cucumber salad (coming soon). This sauce will also make a great salad dressing, and it will complement my Thai Chicken Calzones (coming soon) nicely as well.

Chicken Satay
Serves 4

2 lb skinless, boneless chicken breasts, sliced into thick strips (enough to get a skewer through)
1/2 cup lime juice
1/4 cup fresh cilantro, chopped
2 Tbsp low sodium soy sauce

1/2 cup reduced-fat creamy peanut butter
1 Tbsp sesame oil
1/3 cup lite coconut milk
1 1/2 Tbsp low sodium soy sauce
1 Tbsp garlic powder
2 tsp hot chili sauce (Thai chili sauce)
1/2 Tbsp brown sugar
1/2 Tbsp red pepper flakes
3 Tbsp lime juice

Bamboo skewers, soaked in water for 20 minutes prior to grilling (so they do not catch on fire like mine did)
Chopped cilantro (for garnish)

Mix marinade ingredients in a shallow bowl and add chicken strips. Marinate in refrigerator for ~2 hours (no more than 3).

Mix sauce ingredients in a medium bowl until well blended (can be made a few days ahead of time). Store in refrigerator until ready to use.

Place skewers through chicken strips length-wise. Place 1/2 of sauce mixture into a small bowl. Brush chicken strips with sauce (do not cross-contaminate). Place chicken on medium-hot grill and cook for ~7 minutes on each side (internal temp should reach 160 degrees).

Approximately 3 minutes prior to removing chicken from grill, brush non-contaminated remainder of sauce on chicken.

Serve warm.

Nutrition Info per 3 oz chicken (~2-3 skewers): 348 calories, 10.5 g fat, 3 g saturated fat, 55 g protein, 4 g carbohydrates


  1. This is one of the best recipes I have ever tried!! My husband was over the moon with this one... we also had it with your creamy cucumbers which was the perfect thing for this heat wave we had been having. Can't wait to try other recipes of yours!!

  2. I made this the other day and it was wonderful! My best friend claims it's her new favorite recipe. I want to make it for 20 people in a little over a week, but I have a whole can of coconut milk left now and don't want it to go to waste. Do you think the peanut sauce will freeze and then thaw well?

  3. Hi Kathleen! I unfortunately have never frozen the peanut sauce before so I have NO idea how it will thaw. Let me know if you give it a shot!

  4. Good satay always reminds me of traveling around Malaysia, finding roadside satay restaurants where you just ordered skewer after skewer, and at the end they totalled up how many empty skewers were on your table to figure out your bill. Nothing has ever quite measured up to that wonderful satay, eaten outdoors, but I’m going to try this recipe because it looks delicious and easy. Thanks!