Chicken Satay Recipe
Chicken Recipes for Everyday Cooking
Can be served as an appetizer or main course depending on the size of the
skewers. You can make this 24-hours in advance and cook the skewers on an
outdoor grill, indoor grill or under the broiler.
3 lbs. skinless, boneless chicken breast
1/2 cup soy sauce
1/2 cup vegetable oil
1 tbls. fish sauce
6 cloves garlic, minced
2 tbls. sugar
3 tbls. curry powder
40 bamboo skewers
Slice the chicken into strips about 1/3" thick and about 1" to 1 1/2" wide.
(partially frozen pieces are easier to slice)
In a separate bowl, combine all of the ingredients except the chicken and
skewers and mix until the marinade is well blended. Place the marinade and the
chicken into a plastic bag and tie the top. Gently shake the bag so that
everything is well coated and place the bag in the refrigerator for at least two
If you have time, prepare the meat ahead and let sit overnight in the
Gently thread the chicken onto the skewers and place in a shallow dish. Pour
remaining marinade over the skewers and cover until ready to cook. Grill the
chicken over medium heat for approximately three minutes per side. They cook
very quickly and overcooking will dry the chicken out so check the heat with a
sample skewer before cooking too many.
Grill the skewers in batches so that you can serve them hot! Peanut sauce is
served on the side as a dipping sauce.