Chicken Satay - BigOven 63035

Chicken Satay

Ready in 1 hour

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Try this Chicken Satay recipe, or contribute your own. "Chicken" and "Appetizers" are two tags used to describe Chicken Satay.


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1 lb Skinless boneless chicken
2 tb Snipped fresh cilantro
1/8 ts Salt
Cucumber relish
To 16 6 6" bamboo skewers
1 c Unsweetened coconut milk
Peanut sauce
2 ts Curry powder (Oriental)

Original recipe makes 1 Servings



Satays (sometimes spelled sates) of meat, fish and poultry are woven into the food patterns of several Southeast Asian countries, particularly Indonesia and Thailand. Soak skewers in water at least 30 minutes. Stir together coconut milk, cilantro, curry powder and salt in a shallow dish. Slice chicken across the grain into 3" long strips about 1/4 to 1/8" thick. Thread strips accordion-style onto skewers. Add to marinade, turning to coat chicken. Cover and chill for one hour. Drain chicken, reserving marinade. Broil skewered chicken 3-4 inches from heat for 5 minutes; brush with marinade. Turn and broil 4-5 minutes more or till done. (Or, grill over medium coals for the same time.) Serve warm with Peanut Sauce and Cucumber Relish. Makes 12-16 servings. Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 21. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari on Oct 25, 1997

Calories Per Serving: 980 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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