Chicken Satay
Cuisine: Thai
Author: Kitchens
Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
For the Marinade:
  • 1 Tablespoon turmeric
  • 1 Tablespoon cumin
  • 19 ounces canned coconut milk (about 2 1/4 Cup)
  • 4 Tablespoons fish sauce
  • 1 Tablespoon curry powder
  • 2 pounds chicken tenders
  • wooden skewers; soaked in water for at least 30 minutes
  1. In a large bowl or plastic sealable bag, combine the marinade ingredients, adding the chicken tenders last and making sure they are thoroughly coated. Allow to sit at least 15 minutes, preferably overnight.
  2. At grilling time, preheat or prepare the grill for medium-high heat. Thread the chicken tenders lengthwise onto wooden skewers. Discard the marinade. Grill 2 to 3 minutes or until cooked through. Or, working in batches, pan fry in a large skillet over high heat using a little oil.
  3. Serve the satay on a platter with Simple Cucumber Salad for Satay and Peanut Sauce on the side.
Satay is a popular, simple appetizer on a stick often sold by street vendors in Thailand. Serve the satays on a platter and let guests help themselves to the spicy-sweet peanut sauce and cooling cucumber salad. The flavors go together wonderfully.
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