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Thai Chicken Saté Recipe
by Robyn Savoie

Thai Chicken Saté

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Asian
Cook time: Servings: 8

Goes Well With: everything!

Wine and Drink Pairings: any dry white wine


  • 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.