Chicken Satay

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

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


1cup unsweetened coconut milk
1tablespoon palm sugar or granulated sugar
1tablespoon ground coriander
1/2teaspoon ground turmeric
1/4teaspoon ground cumin
2 to 3pounds 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)


Nutritional Info *per serving

  • Glycemic Load .86
  • Calories 200
  • Fat 8g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1.5g
  • Cholesterol 75mg
  • Sodium 70mg
  • Potassium 290mg
  • Carbohydrate 2g
  • Fiber 0g
  • Sugars 1g
  • Protein 29g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 10%