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Chicken Satay

Chicken Satay

1 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
8-12 boneless skinless*
1 package wooden skewers
For the marinade:
2 Tbsp lemon juice
3 cloves minced garlic
1 tsp cayenne pepper
1/2 tsp dried turmeric
2 tsp cumin
3 Tbsp soy sauce
4 Tbsp fish sauce
6 Tbsp brown sugar
2 Tbsp vegetable oil
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Let's Make It
Cut chicken into bite sized chunks, put in bowl and then place in refrigerator. Soak wooden skewers in tub of water as you prepare the marinade.
Combine all marinade ingredients in bowl mixing well. Pour marinade into bowl with chicken being sure to get all the chicken coated in the marinade. Allow at least one hour to marinade. While chicken is marinating you can prepare some hot and sour soup with mushrooms and tofu, unseeing a premade soup mix in a pouch or make some rice to serve with chicken.
After chicken is done marinating, place the chicken chunks on the skewers, about 4 to 5 chunks per skewers placed evenly apart. Place the chicken skewers on a baking dish that is a little smaller than the length of the skewers. Pour the remaining marinade over the chicken skewers
Then place in oven about half way up and set the oven to broil on low. Broil for about 15 to 20 minutes turning skewers every 5 minutes until chicken is completely cooked. Remove from skewers and serve with a peanut sauce (can be found in the Asian cooking section in most grocery stores).
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