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Chicken Satay

Chicken Satay

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5 from 1 review


Restaurant style Chicken Satay is marinaded for 12-24 hours, then grilled and served with a spicy Thai peanut sauce and cool cucumber salad. 


  • 810 chicken tenders
  • 1/4 cup low sodium soy sauce
  • 1 TBS sesame oil
  • 1 TBS honey
  • 1 teaspoon fish sauce
  • 1 teaspoon red pepper flakes
  • juice from 1 lime
  • 1/2 English cucumber or a whole Persian cucumber
  • 1/2 cup rice wine vinegar
  • 31/2 TBS sugar (you can add more sugar if you like it sweeter)
  • Cilantro and crushed peanuts to garnish


To marinate the chicken

  1. Mix the following in a large zip-top bag: soy sauce, sesame oil, honey, fish sauce, red pepper flakes, and lime juice.
  2. Add chicken tenders and marinate for 12-24 hours

Make ahead cucumber salad

  1. Slice cucumber in half.
  2. Using a spoon, scrape the seeds out of the cucumber.
  3. Dice the cucumber small.
  4. Mix together rice wine vinegar and sugar; add cucumber, cover an refrigerate for the same amount of time you marinate the chicken…12-24 hours. (Hint: I toss all the ingredients into a Mason jar and store it in the refrigerator.)

Assemble and grill chicken

  1. Preheat indoor or outdoor grill.
  2. Remove chicken from marinade and discard marinade.
  3. Skewer each chicken tender onto a skewer.
  4. Grill for 10-15 minutes, turning once.
  5. Serve with cucumber salad and Thai peanut sauce


Marinate chicken for 12-24 hours

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Chicken
  • Method: grilled
  • Cuisine: Asian, Thai