Thai chicken satays

Prep 15 min
Plus Broiling Time: 7 minutes
Makes 20 skewers



small wooden skewers
1/3 cup
finely chopped fresh cilantro
2 tbsp
small minced garlic cloves, or 2 tsp bottled chopped garlic
2 tsp
hot-chili-garlic sauce
1/2 tsp
skinless, boneless chicken breasts
4 tbsp
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.

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.


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