Spicy chicken satays

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25 min


20 Skewers

* PLUS Broiling Time: 7 minutes
Spicy chicken satays


  • 20 small wooden skewers
  • 2 limes
  • 1/3 cup finely chopped fresh cilantro
  • 2 tbsp vegetable oil
  • 3 small garlic cloves , minced, or 2 tsp bottled chopped garlic
  • 2 tsp hot chili-garlic sauce
  • 1/2 tsp salt
  • 4 skinless, boneless chicken breasts
  • 4 tbsp soy sauce
  • 1/2 tsp dark sesame oil


  • Soak skewers in water for 20 minutes. Finely grate 1 tbsp (15 mL) peel from limes into a large bowl. Stir in cilantro, vegetable oil, garlic, chili-garlic sauce and salt.
  • Cut chicken lengthwise into 1/2 inch (1 cm) thick strips. Stir into cilantro mixture to coat. Refrigerate if not using right away.
  • When ready to cook, position oven rack in top third of oven. Preheat broiler. Line a rimmed baking sheet with foil and brush with vegetable oil or coat with cooking spray. Then thread 1 strip of chicken onto each skewer. Place on baking sheet. (It will be a tight fit.)
  • Broil until meat is lightly golden and firm to the touch, 7 to 9 minutes. You don’t need to turn skewers. Sprinkle with more cilantro if you wish. In a small bowl, stir soy sauce with sesame oil for dipping. Arrange skewers and dipping sauce on a platter. Add lime wedges for squeezing over satays if you wish.

Nutrition (per serving)

  • Calories
  • 45,
  • Protein
  • 6 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 2 g,
  • Sodium
  • 280 mg.

Make-Ahead Tip:

Prepare chicken up to 2 days ahead and thread onto skewers. Keep covered and refrigerate until ready to cook.