Tested till perfect Grilled Chicken Satays

Grilled Chicken Satays

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts, (3/4 inch/2 cm thick)
  • 1 slice 1slice(1/2 inch/1 cm thick) gingerroot, finely chopped
  • 4 4cloves garlic, minced
  • 1/4 cup 1/4cupteriyaki sauce
  • 3 tbsp 3tbspvegetable oil
  • 2 tbsp 2tbspchopped fresh coriander
  • 2 tbsp 2tbsprice vinegar
  • 2 tsp 2tspgrated lemon rind
  • 1 tsp 1tsplemon juice
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1 tbsp 1tbsphoisin sauce
  • 1 tbsp 1tbspsherry
  • 1/3 cup 1/3cupsmooth peanut butter
  • 1/4 cup 1/4cupfinely chopped green oniongreen onions
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Cut chicken across the grain into 1/4-inch (5 mm) thick strips. Place in glass baking dish.

In bowl, whisk together ginger, garlic, teriyaki sauce, oil, coriander, vinegar, lemon rind and juice and hot pepper sauce.

Transfer 1/3 cup (75 mL) to measuring cup; whisk in hoisin sauce and sherry. Pour over chicken, stirring to coat. Cover and refrigerate, stirring occasionally, for at least 2 hours or for up to 4 hours.

Meanwhile, whisk peanut butter, onion and 3 tablespoons (50 mL) warm water into remaining sauce. (Peanut sauce can be covered and set aside for up to 4 hours.)

Reserving marinade, thread 1 piece of chicken onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on greased grill over medium-high heat or under broiler; close lid and cook, brushing with marinade and turning once, for about 4 minutes or until chicken is no longer pink inside. Serve with peanut sauce.

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