Thai Satay Marinade

  • Active Time 20m
  • Total Time 24h 20m

Makes 2 cups

This is a special concoction made by a friend named Susan. It is delicious with lamb, pork, or chicken.


  • 1/2 onion
  • 2 cloves garlic
  • 1 teaspoon grated ginger
  • 1 cup soy sauce
  • 1/2 cup coconut milk
  • 1/4 cup dry sherry
  • 1/4 cup sesame oil
  • 3 tablespoons lime juice
  • 1 tablespoon chili paste
  • 2 tablespoons tamarind paste
  • 2 1/2 pounds chicken breast fillets

Companion recipe: Peanut Sauce for Satay


Grate the onion and crush the garlic. Combine with all of the other ingredients except the chicken in a bowl. Cut the chicken into strips and thread onto skewers. Place the skewers in the marinade ensuring that they are covered with the sauce. Refrigerate for up to 24 hours.

Broil, grill, or barbecue the skewers and serve with satay sauce. The marinade can also be placed in a labeled storage container and frozen for up to 1 month, if desired.

Serving size = 2 tablespoons

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

RecID 4120

nutrition information per serving

116 calories; 4g total fat; 41mg cholesterol; 990mg sodium; 1g carbohydrates; 0g fiber; 16g 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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