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Chicken Satay
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5 from 3 votes

Chicken Satay

This is a great meal to make on the BBQ or in the oven. It pairs so well with either peanut sauce or sweet soy sauce...
Prep Time15 minutes
Cook Time20 minutes
Passive Time1 day
Total Time1 day 35 minutes
Servings: 16 skewers
Author: Francine Lizotte
Course: BBQ - Grilling, Lunch
Cuisine: Asian, Indonesian
Keyword Chicken, Dairy Free, Easy Recipe, Gluten Free, Light Meal, Low Sodium, Poultry

Ingredients

  • 1 can (13.5 oz. / 400ml) coconut milk
  • 2 large cloves garlic, pressed
  • 1 stalk lemongrass, bruised and sliced tips & tricks
  • 1/4 cup red onions, diced
  • 1 tbsp. fish sauce
  • 1 tsp. red curry paste
  • 1 tsp. turmeric
  • 1 tbsp. fresh cilantro, chopped tips & tricks
  • 2 large chicken breasts, cut into 16 strips
  • 16 bamboo skewers, soaked for a few hours

Directions

  • In a large bowl, add coconut milk, garlic, lemongrass, onions, fish sauce, red curry paste, turmeric and cilantro; whisk very well.
  • Add the chicken strips and toss until well coated. Transfer to the fridge overnight.
  • In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
  • Preheat the oven to 350ºF.
  • Line a baking sheet with foil; set aside.
  • Thread on a chicken strip per skewer going back and forth before placing it on the prepared baking sheet.
  • When they are all threaded, transfer them to the preheated oven and cook for 15 minutes.
  • Turn on the broiler and char them for another 5 minutes.
  • Serve immediately with Indonesian Peanut Sauce.