Chicken Satay

by Karin Calloway
This recipe for Chicken Satay offers another winter passage to the Orient.
Satay, often spelled sate, is present in many cultures, from Thailand to India. Traditionally, satay consists of thin slices of marinated chicken, beef or pork, which are skewered and grilled. My recipe is an Americanized version without the skewers.

The recipe is based on an old menu item from Cadwallader’s Cafe, a fine restaurant in Martinez, Georgia, a suburb of Augusta. The chef was kind enough to tell me the ingredients, and I went home and figured out the proportions.

This is a great opportunity to use your indoor cooktop grill. Or, grill outdoors and serve your Chicken Sate with sides of basmati or Jasmine rice and stir fried carrots.

  • 6 boneless, skinless chicken breast halves
  • 1 onion, quartered
  • 1/2 cup creamy peanut butter
  • 1/4 cup teriyaki sauce
  • 1/4 cup corn oil
  • 1 tablespoon ground coriander seed
  • Ground black pepper, to taste
  • 1/4 cup lemon juice
  • 1/4 cup white wine
Wash chicken breasts and place in a zip-top plastic bag. Combine onion and remaining ingredients in a food processor and pulse until onions are liquefied. Pour marinade over chicken breasts, distributing evenly. Marinate 4 hours or overnight.

Grill chicken about 7 minutes per side, until juices run clear and the center is no longer pink when pierced with a knife. Place remaining marinade in a saucepan and bring to a boil, reduce heat, and simmer to reduce sauce slightly. Serve the sauce over the chicken.

Makes 6 servings.
Chicken Satay

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Main Dishes