Chicken Satay

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  • 2 chicken breasts, slice lengthwise in 1/4″ thin strips
  • 1/2 C. coconut milk
  • 1 Tbls. curry powder
  • 1 tsp. coriander
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 8 wooden skewers (soaked in water to prevent them from burning on the grill)
  • Serve with:
  • Peanut Sauce
  • Thai Cucumber Salad


  1. Soak wooden skewers in water at least 30 minutes prior to cooking.
  2. Combine coconut milk, curry, coriander, sugar, and salt in bowl.
  3. Slice chicken (I like to pound my chicken a bit with a mallet to flatten them so they’re an even thickness), add to marinade and place in refrigerator a couple hours for best flavor*
  4. Thread chicken on skewers and cook on grill or in the broiler until chicken is cooked through (cooking time will depend on how thick the chicken pieces are).
  5. Serve with peanut sauce for dipping and a side of cucumber salad.
  6. *I’ve made this before with only marinating the chicken for about a half hour and it’s still fantastic!