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Grilled Chicken Satay Recipe

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Grilled Chicken Satay Recipe

Prep Time: Cook Time:


  • Skinless chicken breast, raw | 4.00 cup breast, bone and skin removed
  • Garlic, raw | 2.00 Tbsp
  • Ginger root, raw | 1.00 tsp
  • Balsamic vinegar | 1.00 tsp
  • Soy sauce made from soy and wheat shoyu | 1.00 tbsp
  • Brown sugar | 2.00 tsp packed
  • Peanut butter smooth with salt | 1.00 tbsp
  • Sesame oil | 0.50 tsp
  • Peanuts, dry roasted | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 101.41 mg

Fat per serving: 7.05 g

Saturated fat per serving: 1.06 g

Protein per serving: 6.31 g

Sodium per serving: 206.89 mg

Cholesterol per serving: 9.09 g


  1. Take bamboo skewers, soaked in water, and let it cool aside.
  2. In a large bowl, combine the minced garlic, grated ginger, vinegar, soy sauce, brown sugar, peanut butter and sesame oil, set the marinade aside.
  3. Slice the chicken breasts into long, thin strips.
  4. Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
  5. When ready to cook, preheat the grill - high heat on one side and low heat on the other side.
  6. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
  7. Grill the chicken skewers, starting on the high heat side for 4 minutes each side.
  8. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of the chicken.
  9. Serve with chopped roasted peanuts sprinkled on top

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