Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

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  • Preheat a grill to high heat.

  • Weave the chicken onto skewers, then grill for 5 minutes per side.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

162 calories; 3 g total fat; 68 mg cholesterol; 694 mg sodium. 4.1 g carbohydrates; 28.8 g protein; Full Nutrition

Reviews (483)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2004
With the addition of 2 more tablespoons of peanut butter or "PBoy" as my 3yr old niece says this marinate was truly delicious I pounded boneless skinless chicken breasts to 3/8in marinated them overnight in this mixture then baked them at 350 degrees for 35 minutes. Served with rice pilaf and asian coleslaw.The family thoroughly enjoyed this one. Its definitely a keeper Kiera. Thank you. Read More
(159)

Most helpful critical review

Rating: 2 stars
01/18/2011
There is something off in this recipe it just doesn't taste right as written! After reading through a multitude of reviews there are to many consistent changes to the proportions. Will keep looking for a recipe more true to itself! Sorry.... Read More
(272)
653 Ratings
  • 5 star values: 357
  • 4 star values: 171
  • 3 star values: 74
  • 2 star values: 26
  • 1 star values: 25
Rating: 5 stars
01/28/2004
With the addition of 2 more tablespoons of peanut butter or "PBoy" as my 3yr old niece says this marinate was truly delicious I pounded boneless skinless chicken breasts to 3/8in marinated them overnight in this mixture then baked them at 350 degrees for 35 minutes. Served with rice pilaf and asian coleslaw.The family thoroughly enjoyed this one. Its definitely a keeper Kiera. Thank you. Read More
(159)
Rating: 2 stars
01/18/2011
There is something off in this recipe it just doesn't taste right as written! After reading through a multitude of reviews there are to many consistent changes to the proportions. Will keep looking for a recipe more true to itself! Sorry.... Read More
(272)
Rating: 3 stars
12/03/2003
This recipe is a little off. It certainly does not taste like any satay I've had before. I followed the instructions exactly (after I scaled it down by exactly 1/2) and there were a couple problems with it. 1) The soy sauce was overpowering. I recommend using a light or low sodium soy sauce or diluting regular soy sauce with equal part water. 2) The peanut butter taste is almost non-existent. I recommend that the peanut butter be doubled to get a good flavor. Read More
(233)
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Rating: 5 stars
01/28/2004
With the addition of 2 more tablespoons of peanut butter or "PBoy" as my 3yr old niece says this marinate was truly delicious I pounded boneless skinless chicken breasts to 3/8in marinated them overnight in this mixture then baked them at 350 degrees for 35 minutes. Served with rice pilaf and asian coleslaw.The family thoroughly enjoyed this one. Its definitely a keeper Kiera. Thank you. Read More
(159)
Rating: 4 stars
05/14/2003
I was surprised at how tasty this was. I altered it a bit and left out the garlic and hot sauce. Marinated the chicken about 5 hours then sauteed the chicken in the marinade. The marinade thickened and clung to the chicken. The only complaint I have using my version is the chicken was a tad salty even though I used low salt soy sauce. My husband declared it one of his favorites and I'll make this again! Read More
(73)
Rating: 5 stars
09/10/2010
I enjoyed this recipe. I cut the chicken into strips. I followed the advice of previous reviewers and reduced the amount of curry powder and soy sauce. I used about a tablespoon of curry powder and 1/3 cup of soy sauce instead. It was great with the Satay Sauce which I found on this site. Read More
(70)
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Rating: 5 stars
08/27/2003
OK. So I make this recipe for the first time thinking I'll enjoy it and can take some to work for lunch right? The kids ate every piece before I could get to it. I had to make it again just to taste it myself and it was great!!!!! I use this recipe for almost every party/barbecue. Thanks for sharing such a adult and child friendly recipe. Read More
(65)
Rating: 5 stars
10/28/2010
This is amazing!! I would give it a 4 as written but here are the changes I have made to make it even better! (combination of suggestions of others and my own instinct): -Double the p.b. (4 tbsp) -Half the curry (1 tbsp) -Reduce the soy sauce to 1/3 cup (down from 1/2c.) -Add extra garlic (I usually do 4 cloves) YUM!!! I've done it grilled but I'm going to see if I can get to taste just as good baked. Read More
(46)
Rating: 5 stars
01/09/2004
Delicious and fast! Serve with chopped cucumber and red onion mixed with a little lime juice. Also works great on a George Foreman Grill with or without the skewers. Read More
(44)
Rating: 5 stars
10/21/2003
Wow. This was easy and looked impressive. Doubled the peanut butter and added extra garlic; it wasn't very spicy so if you like it hot definitely turn up the cumin. Marinated mine overnight and broiled for 5 min on each side - smelled great and turned out very moist and savory. This site is turning me into a culinary force to be reckoned with! My husband is pleased. Read More
(42)