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  • 1/4 cup (about 2 limes) freshly squeezed lime juice
  • 1/4 cup canola oil
  • 1/4 cup soy sauce
  • 2 tbls sesame oil
  • 1 lb boneless, skinless chicken breasts
  • Satay Dip (see below)
  • Satay Dip
  • Makes 1 1/2 cups
  • 2 tsp sesame oil
  • 1 tsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, peeled and minced
  • 1 1/2 tsp minced fresh ginger
  • 1/4 tesp crushed red pepper flakes
  • 1/2 cup smooth peanut butter
  • 1/4 cup packed dark brown sugar
  • 2 bbls white wine vinegar
  • 2 tbls soy sauce
  • 1 tbls ketchup
  • 1 1/2 tsp freshly squeezed lime juice



Step 1

1. In a large bowl, combine lime juice, canola oil, soy sauce, and sesame oil. Add chicken, cover with plastic wrap and refrigerate at least 6 hours or over night.
2. Heat grill. Arrange chicken on grill. Cook about 10 min. on each side. Transfer to a board. When cool, slice chicken 1/2” thick; halve larger slices. Thread onto wooden skewers. Serve with satay dip.

in a small saucepan, heat sesame and olive oils over medium heat. Add onion, garlic, ginger, and red pepper flakes and cook stirring frequently, until onion is soft and transparent, about 8 min. whisk in peanut butter, brown sugar, vinegar, soy sauce, ketchup and lie juice; cook 1 min. transfer to a bowl to cool.

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