Chicken Satays with Spicy Peanut Sauce

I  was told that today was national food on a stick day.  If that is the case then I must share the Chicken Satays that I made this last weekend.  We had been invited to a friend's home for an "appetizer" dinner. It is always fun and there is always a variety of foods. I had never made Chicken Satays and decided that it would be a great addition to the meal.  I wasn't disappointed.

Chicken Satays with Spicy Peanut Sauce
adapted from The Best of Fine Cooking:  Appetizers, 2007, page 90

Yield:  24-32 individual hors d'oeuvers

2 boneless, skinless chicken breast halves
2 Tbsp  soy sauce
2 Tbsp fresh lemon juice
1 Tbsp vegetable oil
2 medium garlic cloves, minced
1/2 tsp curry powder
Kosher salt and freshly ground black pepper
1/3 cup crunchy natural peanut butter
1/3 cup unsweetened coconut milk
1-2 tsp light brown sugar
Pinch cayenne
About 32 bamboo skewers, soaked in  water for at least 30 minutes

With a sharp knife, cut the breasts lengthwise into 1/2-inch slices (you should have about six slices per breast).  Cut each slice in half crosswise to make  about 24 pieces total.  If you have tenders, cut those in half, too.

In a medium bowl, combine 1 Tbs of the soy sauce and 1 Tbsp of the lemon juice with the oil, garlic, curry powder, 1/2 tsp. salt, and a few grinds of pepper.  Add the chicken; toss well to coat.  Let he chicken marinate at room temperature for at least 15 minutes and up to 24 hours, refrigerated.

Meanwhile, in a small saucepan, combine the remaining 1 Tbsp soy sauce and 1 Tbsp lemon juice with the peanut butter, coconut milk, brown sugar, cayenne, and 1/8 tsp salt.

Position an oven rack as close to the broiler as possible and heat the broiler to high.  Thread one chicken piece onto the end  of each skewer.  Broil in a single layer,  turning the skewers once halfway through, until the chicken is lightly browned and cooked through, about 7-8 minutes.  While the chicken cooks, warm the sauce gently over medium-low or low heat, whisking the ingredients together.  If the sauce seems very thick, thin it with about a Tbsp of water.  Let the chicken cool slightly and then serve the satays with the peanut sauce for dipping.


This is a great stand-by appetizer!  The little bites are quite tasty dipped into the flavorful sauce!

I am participating in Foodie Friday hosted by Michael at Designs by Gollum.


  1. I've made Ina's and this one is quite different! Love the addition of coconut milk:@)

  2. Katie, yum! You can't go wrong with Fine Cooking and these are certainly another proof of that! Love your photos, so..... enticing!

  3. This is one of my favorite food on a stick. I haven't made this in AGEs. Love this recipe, Kathy. BTW, have a wonderful trip north. Happy Clamming!

  4. If we eat with our eyes first, then these are delicious.

  5. What a pretty presentation! And the dip is so unusual. Perfect food on a stick, Kate!

  6. Love satays...This was no doubt delicious.


  7. Yum, yum. I could make a whole meal out of a plate of these skewers, Kate. I have a sad weakness for peanut sauce. I hope you have a safe drive north and don't run into any bad weather. It's still raining here.

  8. I just love Chicken Satay with peanut sauce. Now I am hungry.

  9. nice opinion.. thanks for sharing...


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