Chicken Satays

  • serves 24
Trish Magwood
Trish Magwood


10 Ratings
Directions for: Chicken Satays


2 clove garlic, minced

2 tsp (10mL) vegetable oil

1 can (400 mL) coconut milk (not light or low fat)

4 tsp (20 mL) fish sauce

tsp (10 mL) brown sugar

1 tsp (5 mL) red curry paste

tsp (20 mL) chopped cilantro

1 tsp (5 mL) salt

½ tsp (2mL) pepper

2 lb(s) (1 kg) boneless, skinless chicken breasts, cubed

24 bamboo skewers


1. In a baking dish, soak bamboo skewers in water, for at least one hour. Reserve. Heat oil in small skillet over medium heat, until fragrant and lightly browned, about 1 minute. Cool.

2. In a large bowl, combine coconut milk, fish sauce, brown sugar, curry paste, cilantro, salt, and cooled garlic and any remaining oil. Add chicken and toss to coat. Refrigerate up to 4 hours. Thread chicken onto soaked skewers. Lightly grease grill or grill pan. Cook, turning once, for 5-7 minutes or until no longer pink inside and cooked through.

See more: Grill, Party Favourites, Poultry, Appetizer, Snack, Chicken, Thai

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