Chicken Satay

  • Yield 10 servings
  • Prep 15 mins
  • Cook 5 mins

Chicken is marinated in coconut milk, coriander, turmeric and cumin, the skewered and grilled. Serve with your favorite peanut sauce for dipping.

Satay, originating in Southeast Asia, is skewered and grilled meat served with a dipping sauce.


1 cup unsweetened coconut milk
1 tablespoon palm sugar or granulated sugar
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 to 3 pounds skinless, boneless chicken breasts, cut against the grain into 1/8-inch thick slices
12 bamboo skewers


  1. In a small bowl, whisk together coconut milk, sugar, coriander, turmeric and cumin until well incorporated and sugar in dissolved.
  2. Put chicken and marinade in a large zip-top plastic bag. Squeezing out air, seal and shake to coat chicken pieces. Refrigerate for 2 hours, turning occasionally.
  3. Soak skewers in water for 30 minutes. Meanwhile prepare a gas or charcoal grill to high temperature. Thread 4 to 6 pieces of chicken on each skewer. Grill, turning frequently, until crisp, 1 to 2 minutes per side. Serve with peanut sauce for dipping.

Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006)




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