Chicken Satay I
Author: St. Louis Post-Dispatch
  • 4 boneless skinless chicken breast halves; cut into meaty strips (about 4 strips per half breast)
  • 1/2 Cup peanut oil
  • 6 Tablespoons lime juice
  • 2 Tablespoons sweet soy sauce
  • 1/2 Cup canned coconut milk
  • 1/4 Cup Hoisin sauce
  • 1 Tablespoon Sriracha chili sauce
  • 1 1/2 teaspoons dark sesame oil
  • 1 1/2 teaspoons minced garlic
  • 1 piece fresh ginger (1"); peeled, grated
  • 3/4 teaspoons dried dill
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon ground coriander
  • 16 8 inch bamboo skewers; (about)
  • frozen banana leaves; thawed
  • Snow Pea Bundles, see Recipe
  • Spicy Peanut Sauce,see Recipe
  1. Arrange chicken strips in a nonmetallic dish.
  2. Mix peanut oil, lime juice, soy sauce, coconut milk, hoisin sauce, chili sauce, sesame oil, garlic, ginger, dill, tarragon and coriander. Pour mixture over chicken; stir to coat well. Cover and marinate in refrigerator several hours or overnight.
  3. Soak skewers in water so they will not burn; drain.
  4. Prepare a very hot charcoal fire or turn gas grill to high.
  5. Thread chicken strips onto skewers, leaving about 2 inches exposed at 1 end of each skewer.
  6. Lay a few banana leaf sections on the grill (cut through the fibrous edge of leaves, and the sections will tear easily). Immediately place skewers on leaves. Cover; grill about 6 minutes, then turn and grill 4 to 5 minutes longer. Do not overcook. Discard banana leaves.
  7. Arrange skewers on platter with snow pea bundles and a dish of warm peanut sauce. Drizzle some sauce over chicken. Serve immediately.
  8. Yields 4 main-dish or 8 appetizer servings.
Taster's note: Unusual, moist chicken with a wonderful blend of flavors.

This is a great party recipe because everything can be prepared ahead, then grilled at the last minute.
Recipe by Recipes at