chicken satay

Chicken Satay

Chicken satay served up with peanut sauce is out of this world. I always make it up on a Friday night and the entire family loves it. Give it  a try and let us know what you think.

There are a couple tips to making this dish. First, if you want the peanut butter sauce a littler runnier, add a little more water. If you want it drier, add more peanut butter. You can do the chicken on a indoor or outdoor grill. It can even be done in a frying pan; although, it not as good. Personally, I love the flavor the outdoor grill gives. As always, you can adjust the seasoning according to your taste. 

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Chicken Satay
Recipe Type: Main
Cuisine: Thai
Author: David Hood
Prep time:
Cook time:
Total time:
Serves: 8
  • 4 large boneless, skinless chicken breast or thighs, cut into strips
  • For the Marinate:
  • 1/4 cup of chopped lemon grass
  • 1 thumb sized ginger sliced thinly
  • 2 tsp of cumin
  • 1 tsp of curry powder
  • 1 tbsp of fish sauce
  • 2 tbsp of brown sugar
  • 2 tbsp of vegetable oil
  • For the Peanut Sauce:
  • 3 tbsp of peanut butter
  • 1/2 lime squeezed
  • 2 of garlic, crushed
  • 3 tbsp cup of water
  • 1 tbsp of soy sauce
  • 1 tsp of chili sauce
  1. Soak the skews in water for about an hour.
  2. Cut the chicken breast in half.
  3. Combine the marinating ingredients in a mixing bowl, place the chicken in, and massage the meat until it’s well combined. Place some cling wrap over the top of the bowl and put it in the fridge for an one hour or so.
  4. Combine the ingredients for the peanut sauce and mix them well.
  5. Put the chicken onto the skewers. I kind of weave them on. Place them into a fry pan or hot grill and fry them for about 4 minutes on each side.
  6. Spread some peanut sauce over the top.
  7. Serve and enjoy your chicken satay.


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