appetizers | chicken | on the grill

Chicken Satay With Peanut Sauce

Prep Time: 15 minutes Cooking Time: 20 minutes 18 skewer servings

Products Included In Recipe


1 lb | 400 g Granny's Fresh Boneless, Skinless Chicken Breast
1/4 cup | 65 ml red onion, chopped
1 tbsp | 15 ml garlic, chopped
1 tbsp | 15 ml brown sugar
1 tbsp | 15 ml fish sauce
1 tsp | 5 ml rice vinegar
2 tbsp | 30 ml water
1 tbsp | 15 ml vegetable oil

Peanut Sauce

1/2 cup | 125 ml natural peanut butter, crunchy
1/4 cup | 65 ml onion, minced
1 cup | 250 ml canned coconut milk
1 tsp | 5 ml dried red chili flakes
1 tbsp | 15 ml fish sauce
1 tbsp | 15 ml soya sauce



Cut chicken into thin strips of approximately 3 inches (8 cm) in length.
Blend onion, garlic, sugar, fish sauce, vinegar, water and vegetable oil in a food processor.
Marinate chicken in mixture for a minimum of 2 hours then thread chicken strips onto soaked wooden skewers.

Peanut Sauce

Combine all ingredients in a pot and simmer over low heat for 15 minutes stirring frequently.
Place skewers on a baking sheet and cook at 400°F (205°C) for 15 minutes until fully cooked or grill over direct heat on a barbecue until fully cooked.
Coat with warm Peanut Sauce and serve.

Optional: sprinkle with fresh chopped cilantro.

From The Chef: "This traditional Thai dish has gained a huge following with Canadian cooks. You can’t go wrong with tender marinated chicken and an irresistible peanut sauce. Be sure to use natural peanut butter to get the most authentic nutty flavour."

Recipe courtesy of Chef Jason Wortzman

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