Chicken Skewer Satay

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Chicken Skewer Satay


  • 1 pound boneless skinless chicken breast halves
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 2 cloves Garlic, minced
  • 1 teaspoon grated gingerroot
  • 3/4 teaspoon red pepper flakes
  • 2 tablespoons water
  • 3/4 cup canned unsweetened coconut milk
  • 1 tablespoon all natural peanut butter
  • 1-2 tablespoons Olive Oil
  • 1/2 teaspoon honey
  • 1 glove garlic, minced
  • 1/2 teaspoon sea salt
  • 1 english cucumber, chopped
  • 1-2 carrots, shredded
  • green onions, garnish


  1. Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.

  2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover and refrigerate. Add water to remaining mixture.

  3. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

  4. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.

  5. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.

  6. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer. Brush chicken reserved marinade. Discard remaining marinade.

  7. Place skewers on grill. Cook skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping.

  8. In a bowl add olive oil, garlic, honey and salt. Whisk well. Add in cucumber and most of the shredded carrots. Mix well. Save some of the shredded carrots for garnish over the chicken skewers.

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