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Thai chicken satay skewers

By on March 2, 2018 in Chicken Recipies, Recipes, Thai Recipes with 0 Comments

Thai chicken satay skewersA very tasty creamy peanut sauce with tender skewered chicken is a deservedly popular Thai classic.


  • 1 lb. boneless, skinless chicken breasts
  • 36 water-soaked bamboo skewers

For the marinade

  • 1/3 cup soy sauce
  • 2 tbsp. fresh lime juice
  • 2 cloves garlic, pressed
  • 2 tsp. grated fresh gingerroot
  • 1 tsp. crushed red pepper flakes
  • 2 tbsp. water

For the peanut sauce

  • 3/4 cup canned unsweetened coconut milk
  • 1 tbsp. creamy peanut butter
  • 4 green onions with tops cut into 1-in. pieces


  1. Cut the chicken into 1/4-inch-wide strips; place in a shallow dish.
  2. Combine the soy sauce, lime juice, garlic, ginger, and red pepper flakes in a bowl. Set aside 3 tablespoons of the mixture; cover and refrigerate.
  3. Add water to the remaining mixture. Pour over the chicken and toss to coat.
  4. Cover the chicken and marinate in refrigerator for between 30 minutes and 2 hours, stirring occasionally.
  5. Preheat a grill to medium.
  6. Meanwhile, combine coconut milk, the 3 tablespoons reserved marinade, and peanut butter in small saucepan.
  7. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer 2 to 4 minutes, until the sauce thickens. Keep warm.
  8. Drain the chicken and discard the marinade.
  9. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces.
  10. Grill the skewers on the uncovered grill for 6 to 8 minutes or until the chicken is cooked.
  11. Turn halfway through grilling time. Serve with warm peanut sauce for dipping.

Makes 36 skewers

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