Grilled Chicken Satays Grilled Chicken Satays

Author: Canadian Living

  • Portion size 24 servings


  • 1 lb boneless skinless chicken breast (3/4 inch/2 cm thick)
  • 1 slice gingerroot finely chopped
  • 4 cloves garlic minced
  • 1/4 cup teriyaki sauce
  • 3 tablespoons vegetable oil
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated lemon rind
  • 1 teaspoon lemon juice
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sherry
  • 1/3 cup smooth peanut butter
  • 1/4 cup finely chopped green onion


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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Grilled Chicken Satays