Chicken Satays with Peanut Dipping Sauce

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chicken satays with peanut dipping saucechicken satays with peanut dipping sauce
Serves about 32 satays and 1 cup of sauce

The chicken is really good, but the peanut dipping sauce is to die for!


  • 2
    whole skinless boneless chicken breasts (about 1 1/4 pounds)
  • 32
    7-inch bamboo skewers, soaked in water to cover for 15 minutes
  • 3/4 Cups
    sweetened flaked coconut
  • 2 Teaspoons
    chopped peeled fresh gingerroot
  • 2 Teaspoons
    curry powder
  • 2 Tablespoons
    fresh lime juice
  • 1/2 Cup
    hot water
  • 1/3 Cup
    smooth peanut butter
  • 1
    garlic clove
  • 2 Tablespoons
    fresh lime juice
  • 2 Tablespoons
    soy sauce
  • 1 Teaspoon
  • 1/8 Teaspoon
    cayenne pepper
  • 1/3 Cup


  1. Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.

  2. In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.

  3. In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)

  4. Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satays with the dipping sauce.

  5. Dipping Sauce
    In a blender blend together all ingredients until the mixture is smooth. Salt and pepper to taste and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.


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