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Chicken Satay


This recipe originated with one I found in Mark Bittman's How to Cook Everything (one of my favorite cookbooks!). I didn't have enough soy sauce, though, and I had more chicken to fix than the recipe called for. So I began improvising, looking through the bottles and spices in my cupboards, adding the Thai garlic-chili sauce, chipotle flakes, Indonesian chile sauce, etc. Turned out great and was a hit at the party that night.

2 Tablespoons Thai garlic chili sauce
3 Tablespoons soy sauce
2 teaspoons sesame oil
½ teaspoon dried chipotle flakes
¼ teaspoon Penzey’s sweet curry powder
1 Tablespoon hot oil
2 Tablespoons brown rice vinegar
2 Tablespoons teriyaki sauce
½ cup Thai peanut sauce
½ cup Indonesian chile sauce
½ teaspoon ground ginger
½ teaspoon coriander powder

8 boneless, skinless chicken thighs, cut into strips

Note: All measurements of the ingredients of this recipe are approximate!

Blend all ingredients except for chicken together; reserve 1/2 cup sauce. Add chicken strips to the sauce and marinate for at least one hour, up to 24 hours.

Soak bamboo skewers in water for about 10 minutes. Thread the marinated chicken on skewers, grill and serve with reserved marinade. (Do not overcook!)