Chicken Satay with Spicy Peanut Sauce

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Pair this summertime appetizer with a light, crisp or citrusy white wine like Sauvignon Blanc or a dry Riesling.

  • Servings: Serves 6 - 8
  • Prep Time: More than 60 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Appetizer


For the satay:
1 Tbsp. coriander seeds, ground

1 Tbsp. cumin seeds, ground

1 Tbsp. cracked black pepper

1 1/2 tsp. turmeric

3 Tbsp. soy sauce

1 Tbsp. fresh garlic, chopped

3 Tbsp. sugar

3 Tbsp. lemon juice

1 Tbsp. fish sauce

1 1/2 lbs. boneless, skinless chicken breast, cut into thin 2-in. strips

6 Tbsp. vegetable oil

3/4 c. unsweetened coconut milk

12 - 16 skewers, soaked in water for at least an hour

For the peanut sauce:
juice of 3 lemons

juice of 3 limes

4 1/2 Tbsp. soy sauce

2 Tbsp. sesame oil

1 1/2 tsp. fresh ginger, grated

3 green onions, thinly sliced

6 Tbsp. brown sugar

1 1/2 Tbsp. chili garlic paste

3/4 c. peanut butter


Combine the coriander, cumin, pepper, turmeric, soy sauce, garlic, sugar, lemon juice and fish sauce in a medium mixing bowl. 

Place the sliced chicken in the bowl with the marinade.  Marinade for at least 2 hours and no more than 24 hours, refrigerated.

Meanwhile, make the sauce.  Combine all sauce ingredients in a medium mixing bowl; transfer sauce to a serving bowl.

Thread the chicken slices onto the skewers. 

Heat a nonstick square grill pan on medium heat. Place 2 Tbsp. of the vegetable oil into the grill pan and heat. 

Brush the chicken with the coconut milk and place in the preheated grill pan.  Grill the chicken on both sides.  Add more oil to the pan for each batch, if necessary.  

Serve hot with peanut dipping sauce.