Chicken Satay with Peanut Sauce

Makes 20 skewers


  • 1 cup  Plain yogurt
  • 1 tbsp  Ginger, finely chopped or grated
  • 1 tbsp Garlic, finely chopped
  • 1 med  Yellow Onion, chopped
  • 1 tbsp Curry Powder
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 1 ½ lbs Chicken Breasts, cut into strips
  • Vegetable Oil
  • 20 Wooden Skewers, soaked in water
  • Butter lettuce, for garnish
  • Cilantro
  • Peanuts, chopped

Combine yogurt, ginger, garlic, onion, curry powder, salt and pepper in a sealable bag.  Add chicken strips and marinate overnight if possible (4 hours min).

Thread chicken pieces onto skewers.  Place a grill pan over medium heat and brush it with oil to prevent sticking.  Grill chicken for 3-5 minutes on each side, until nicely seared through.

Serve on platter lined with butter lettuce, top with cilantro and chopped peanuts.

Peanut Sauce

  • 1 cup Creamy peanut butter
  • ¼ cup Soy Sauce
  • 2 tsp Red chili paste
  • 2 tbsp Brown sugar
  • 2 limes, juiced
  • ½ cup hot water

Combine peanut butter, soy sauce, chili paste, brown sugar and lime juice in food processor or blender.  Drizzle in hot water to thin out sauce.  Poor sauce into nice bowl and serve in the middle of the chicken platter.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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