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Photo of Chicken Satay by Sakshi Khanna at BetterButter
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Chicken Satay

Aug-18-2015
Sakshi Khanna
0 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Pan Asian
  • Grilling
  • Appetizers

Ingredients Serving: 4

  1. 500g chicken breasts (skinless)
  2. 3/4 cup coconut Milk
  3. 1 tbsp Fish sauce
  4. 1 tbsp Thai red curry paste
  5. 1 1/2- 2 tsp salt
  6. 3/4 cup Wine vinegar
  7. 2 tbsp Soy sauce
  8. 2 tbsp Chiili sauce
  9. 2 tbsp sugar

Instructions

  1. Add the coconut milk, fish sauce, curry paste, and salt in a bowl and whisk to combine well into a marinade. Keep aside.
  2. Chop the chicken lengthwise into thick pieces (1/2-inch). Add to the marinade, coat well. Cover and refrigerate for 30 minutes
  3. Combine wine vinegar, soy sauce, chilli sauce and sugar until sugar is completely dissolved to make sauce.
  4. Heat a grill to medium-high (about 180°C).
  5. Thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet.
  6. Rub oil on the grates. Place the skewers on the grill cover and cook for about 3-5 mins.
  7. Turn the chicken, close the grill, and cook for another 3-5 mins.
  8. Transfer the skewers to a clean serving platter and brush sauce over chicken, serve with the cooled remaining sauce for dipping.

Reviews (1)  

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Ankit Kumar Gupta
Sep-26-2017
Ankit Kumar Gupta   Sep-26-2017

Was awesome indeed !

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