Thai chicken satays



15 min


20 skewers

* PLUS Broiling Time: 7 minutes
Thai chicken satays


  • 20 small wooden skewers
  • 2 limes
  • 1/3 cup finely chopped fresh cilantro
  • 2 tbsp vegetable oil
  • 3 small minced garlic cloves , 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


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

Nutrition (per serving)

  • Calories
  • 45,
  • Protein
  • 6.3 g,
  • Carbohydrates
  • 0.5 g,
  • Fat
  • 1.9 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 280 mg.

In the time it takes to thread the chicken onto the skewers, the robust flavours of our Thai-inspired spice mixture will be absorbed so you don’t have to marinate. If you do make ahead, however, the flavour will be more pronounced.

Make Ahead

Prepare chicken up to 2 days ahead and thread onto skewers. Keep covered and refrigerated.