• Thai Chicken Saté

    1 vote
    Thai Chicken Saté
    Prep: 1 1/4 hours Cook: 7 min Servings: 8
    by Robyn Savoie
    381 recipes
    If you like Thai food, then perhaps you've tried these fabulous skewers served with peanut sauce. They're a classic Thai specialty and well worth the few minutes it takes to prepare the peanut butter marinade.


    • 1/4 Cup Reduced-Sodium Soy Sauce
    • 1/4 Cup Orange Juice
    • 1/4 Cup Dry White Wine
    • 2 Tbsp. Fish Sauce
    • 4 Cloves Garlic, Minced
    • 2 Tbsp. Fresh Lime juice
    • 2 Tbsp. Fresh Ginger, Minced
    • 1 Tsp. Ground Cumin
    • 1 Tsp. Ground Coriander
    • 1 Tbsp. Peanut Butter
    • 1 Tbsp. Packed Light Brown Sugar
    • 1 Lb Boneless & Skinless Chicken Breast, Cut Into 3/4-Inch Strips
    • 6 - 8 Wooden Skewers, Soaked


    1. In a medium bowl, mix together the soy sauce, orange juice, wine, fish sauce, garlic, lime juice, ginger, cumin, coriander, peanut butter, and brown sugar.
    2. Thread a strip of chicken onto a skewer, waving the chicken strip back and forth several times so, the meat is not flopping and rests close to the stick.
    3. Place the skewers in a plastic container just big enough to hold them. Spoon or pour half of the marinade over the skewers, coating the meat on all sides. Keep cold in a refrigerator or ice-filled cooler at least 1 hour and up to 4 hours.
    4. Grill the chicken on medium-high heat, for 6 - 7 minutes, turning once, until it is just opaque in the middle and golden brown on both sides.
    5. Serve immediately with reserved marinade as a dipping sauce.

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