Coconut Chicken Satays

  • Active Time 30m
  • Total Time 1h 30m

Serves 6


  • 1 1/2 pound boned and skinned chicken breasts
  • 1 quantity Coconut and Lemon Grass Sauce
  • 1 tablespoon soy sauce
  • 12 long bamboo skewers

Companion recipe: Coconut and Lemon Grass Sauce


Cut the chicken breasts into 3/4-inch cubes. Put a third of the Coconut and Lemon Grass Sauce in a bowl, stir in the soy sauce and add the cubed chicken. Toss well to coat, cover and marinate for 1 hour in the refrigerator. Soak bamboo skewers in cold water for 1 hour. Thread 6-7 pieces of chicken onto each skewer. Save the marinade and the remainder of the Coconut and Lemon Grass Sauce in a small pan.

Place the pan of sauce on the side of the grill to heat through. Grill the chicken skewers on over a hot fire for 6-8 minutes until just cooked through, turning and basting often with marinade. Pile the satays onto a warm platter and pour the sauce into a bowl. Serve with boiled rice and a salad of tomato and cucumber slices sprinkled with chopped spring onions (scallions).

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1234

nutrition information per serving

252 calories; 14g total fat; 66mg cholesterol; 380mg sodium; 4g carbohydrates; 1g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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