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Grilled Chicken Satay


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  • Bamboo skewers
  • 8 to 12 chicken thighs
  • 2 cloves of garlic, grated
  • 1 tbsp. sesame oil
  • 1 tbsp. sambal olek or spicy pepper sauce
  • Sauce
  • 1 tbsp. sesame oil
  • 1 garlic clove, grated
  • ½ inch cube of fresh ginger, peeled and grated
  • ½ cup of sweet chili sauce
  • 1/3 cup of soy sauce
  • 3 tbsp. mirin or sake
  • 2 tsp. miso paste



Step 1

In a large bowl mix the garlic, sesame oil, and sambal olek. Slice the chicken into small morsels and mix with the marinade. Refrigerate for at least 60 minutes up to 8 hours. Soak your skewers for at least 20 minutes before starting.
Preheat the grill to about 400°F, preparing for direct grilling. Preheat the side burner with the grids in the lower position, to medium-low.
Add the sesame oil to a saucepan and lightly fry the garlic and ginger until fragrant, about 1 to 2 minutes. Add the chilli sauce, soy sauce, and mirin, bringing the mixture to a simmer. Simmer until thickened, and the mirin is cooked off.
While the sauce is simmering, grill the chicken over direct heat, flipping when each side gets good grill marks. Cook to an internal temperature of 160°F.
Serve as appetizers, or with rice and vegetables, along with loads of sauce.

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