Meat on a Stick

You just can’t go wrong with meat on a stick. Its not exactly the classiest thing to eat, but when made with a Thai flair, its delish! I’ve made a few different Chicken Satay recipes, but this is the combination of several, and I’m quite happy with the outcome.

I didn’t plan very well, and only had a little bit of fresh ginger left, so I put it all in the marinade. Although the sauce called for it, I was planning to skip it when I remembered I had some candied ginger left from Thanksgiving. So I added a chunk of it to the dipping sauce as it simmered… and it worked, you could taste the ginger! *Insert best Borat voice* Great Success! :)
Chicken Satay Recipe

2 cloves garlic, finely minced
1 tbsp ginger, grated
1/4 tsp crushed red pepper
1/2 tsp turmeric
1 tsp cumin
3 tbsp soy sauce
3 tbsp brown sugar
1 lime, juiced
1/4 c unsweetened coconut milk

4 chicken breasts, thinly sliced
wooden skewers
1/2 lime


1/2 c peanut butter
1 1/2 c unsweetened coconut milk
3 tbsp soy sauce
1/2 lime, juiced
3 tbsp brown sugar
1 inch ginger, peeled and crushed
2 cloves garlic, crushed, but not chopped
1/8 tsp cayenne pepper (use less if you don’t want too spicy)

1. Whisk all marinade ingredients in a large bowl and add the sliced chicken. Stir well and refrigerate for at least 2 hours. Place wooden skewers in a shallow dish and cover with water and let soak for at least an hour.

2. Combine all sauce ingredients except salt in a small sauce pan and bring to a simmer over low heat, stirring often. Let simmer for about 20 minutes. Taste the sauce, and you may need to add a little salt and another squeeze of lime to round out the flavors. Strain into a small serving dish and let cool. Serve warm or at room temperature. This can be made ahead of time and warmed a little when served.

3. After chicken has marinated, drain it from the marinade and thread onto the wooden skewers. Grill for about 6-10 minutes per side, until brown and cooked through. Squeeze the half lime over the grilled chicken before serving. Serve with the dipping sauce.

Makes 4 Servings

Note: You can also broil the chicken in the oven, right under the broiler element. Keep an eye on it and turn every 5 minutes to avoid burning.



  • Katie 11 YEARS AGO

    Ohmy gosh, Candace! #1) Seriously I have a group of friends who ALWAYS request my chicken satay and call it “chicken on a stick”. lol. and #2) My SIL and I can NOT stop talking like Borat…for like 5 months now that’s all we can do around each other! So for that, this is your best post EVER! LOL!

  • Candace 11 YEARS AGO

    LOL Katie! Very Niiiice! You hear quite a bit of Borat inspired language in my house too!

  • Mimi 11 YEARS AGO

    Mmmmmm! I love satay! The pictures are yummy, especially the pretty sauce!

  • ian 11 YEARS AGO


  • Anne Marie 11 YEARS AGO

    This looks great! One thing I always do is throw some fresh chopped parsley in the peanut sauce (and in the marinade for that matter, as well!) Looking forward to trying your recipe.

  • Maura 11 YEARS AGO

    Mmmm. I love peanut sauce. Too bad DH hates it. By the way, I’m a new DBer this month, too. I’m so excited… no, intimidated… no, EXCITED you’re joining, too! ;-)

  • Maki 11 YEARS AGO

    Don’t have to twist my arm, anything with peanut butter and I’m there!

  • Anne Marie 11 YEARS AGO

    I realized the other day when I was making peanut sauce, that I definitely wrote parsley when I meant to say cilantro. I’ll bet that would be weird. Hope you didn’t try parsley peanut sauce, lol!

  • Candace 11 YEARS AGO

    Anne Marie… I knew you meant cilantro! :)

    My hubby hates cilantro… so I can only use it in small doses. :( I, on the other hand love it and could eat tons of it.

  • Kris 11 YEARS AGO

    I always soak my sticks in water for at least 30 minutes before using. They stay nicer that way. Otherwise it looks really great!

  • sorina 11 YEARS AGO

    You did a great job this makes me hungry!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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