Grilled Chicken Satay


Simmer half the marinade to brush over while grilling the satay. It also makes a great dip beside some Peanut Dipping Sauce. Or drizzle the cooked marinade over rice, i.e.: my Best Jasmine Rice

Satay – translates as “tripled-stacked meat. Well, that is basically how you thread it on.

Grilled Chicken Satay
Makes: 6 chicken skewers

6 long wooden skewers, pre-soaked in water 20 minutes
6 chicken tenderloins, tendons removed, cut into long strips

Marinade: (reserve half for later!)
1/4 cup fresh cilantro, chopped
1/4 cup green onion, minced
4 tsp garlic, minced
4 tsp ginger root, minced
2 fresh limes, juiced
2 Tbsp honey
2 Tbsp soy sauce, La Choy Lite (Gluten Free)
2 tsp cooking oil
2 tsp pure sesame oil
1/2tsp black pepper
1/4 tsp white pepper

THREAD (2-3) cut chicken strips onto the long skewers. Combine marinade in a 9×13-inch baking pan.

MARINATE skewered chicken for 30 minutes, turning often; for any longer, refrigerate until needed.

GRILL the marinated chicken, while brushing with (reserved marinade) and cooking until no longer pink.

TRANSFER hot skewers into the cleaned pan; rest meat and keep warm under foil. Then enjoy!

Tip: Undercook any meat skewers your not going to eat, and chill; then pan fry later without over-reheating.

Sharon Anne

Related Recipes: Peanut Dipping SauceBest Jasmine Rice (Rice Cooker Recipe)

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