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Chicken Satay

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Adjust Servings:
½ cup coconut milk
1 stalk lemongrass - roughly chopped
1 tsp ginger - minced
2 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp palm sugar or brown sugar
1 tbsp lime juice from 1 lemon
1 tbsp soy sauce
2 tbsp garlic - peeled and crushed
1 tsp turmeric powder
1 tsp coriander powder
1 red chili - chopped
1 tsp curry powder
1 pound skinless, boneless chicken breasts or thighs
10 Bamboo skewers

Nutritional information

7 g
7 g
6 g
210 mg
15 mg

Chicken Satay

  • Non Veg
  • 4 hrs `15 mins
  • Serves 4
  • Medium


How to make Chicken Satay

  • Prepare the marinade by placing lemongrass, ginger, garlic, vegetable oil, fish sauce, lime juice, soy sauce, turmeric, coriander, curry powder, red chili, brown sugar, and coconut milk in a blender jar and blend on medium speed for 30 seconds.
  • Cut the chicken into ½ -inch strips lengthwise.
  • Place the chicken in a zip lock bag and pour the marinade in it. Refrigerate for 4 hours, turning the bag occasionally so that chicken is coated with the marinade evenly.
  • Remove the chicken from the marinade and thread 3-4 pieces of chicken on a skewer.
  • Heat the grill and place the chicken skewers on the grill and cook for 5 minutes. Flip the skewers and cook for another 5 minutes.
  • Remove from grill and serve on a platter.


Chicken is a member of the pheasant family. They were initially domesticated and bred for cockfighting and not as a food.

Did you know that chickens have three eyelids? In addition to the regular top and bottom eyelid, chickens have a third eyelid. This eyelid opens and closes horizontally!

The Guinness World Record for the smallest chicken egg is 2.7 cm and for the largest chicken egg is 9.2 cm long and 6.3 cm wide. A chicken will lay bigger eggs if the lighting is changed to make a chicken think that a day is 28 hours long!

Ava Murphy

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