Chicken Satays, Thai

Chicken Satays, Thai

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  • Prep Time


  • Total Time


  • Servings



  • Satays:

  • 20

    small wooden skewers

  • cup finely chopped fresh coriander

  • 2

    tblsp vegetable oil

  • 1

    tblsp lime zest

  • 3

    small garlic cloves, minced

  • 2

    tblsp hot chill sauce

  • ½

    tsp salt

  • 4

    skinless boneless chicken breasts

  • Dipping sauce:

  • 4

    tblsp soya sauce

  • ½

    tsp dark seame oil

  • lime wedges


Position oven rack in top third of oven. Preheat broiler. Soak skewer in water. Line a rimmed baking sheet with foil and spray with cooking spray or brush with vegetable oil. In large bowl combine coriander, ooil, zest, garlic, chili sauce and salt. Cut chicken lengthwise into 1/2 inch strips. Stir into mixture to coat. Refrigerate if not using right away. Thread one strip of chicken onto each skewer. Place on baking sheet. It will be a tight fit. Broil until meat is light golden and firm to the touch, 7 to 9 minutes. Do not turn skewers. Sprinkle with more coriander, if you wish. In a small bowl, stir soya sauce with sesame oil for dipping. Serve with lime wedge.


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