Chicken Satay

Chicken Satay is so easy to prepare on the grill, that this recipe may become part of your standard entertaining arsenal.

By Russ Faulk, Kalamazoo Outdoor Gourmet
Serves 4 to 6
Image of Chicken Satay

  • 1 cup plain yogurt
  • 1 tablespoon freshly-grated ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon Sriracha (Thai hot sauce)
  • 2 pounds boneless, skinless chicken breast (about 4 breast halves)
  • Chopped fresh cilantro
  • 1 jar Thai peanut sauce for Satay
  • 24 to 32 bamboo skewers, soaked in water for 2 hours
  • Fine sea salt (optional)

Combine the first four ingredients in a large bowl to create the marinade.

Slice the chicken breasts into thin strips, about 6 to 8 strips per breast half.

Toss the strips into the marinade, cover and refrigerate for 2 hours.

Prepare the grill for direct cooking at about 400°F.

Remove the chicken from the marinade and thread the strips onto the water-soaked skewers. Discard the marinade. Let the chicken skewers rise to room temperature for about 15 minutes before grilling. This will help the chicken stick to the grill less than if it were cold from the refrigerator.

Grill the chicken skewers over direct heat, turning once, until cooked through, about 5 minutes per side. Remove from the grill and test the chicken for taste. Sprinkle with a pinch of fine sea salt if needed.

Transfer to a platter, sprinkle with some chopped cilantro and serve with peanut sauce for dipping.