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Chicken Sate

These savory Thai treats are simple enough to be an appetizer but delicious enough to make into a meal.


  • 32 6" Bamboo skewers
  • 1 Lb Chicken tenderloin or boneless, skinless breasts
  • 2 Tbs Sugar
  • 2 Cloves Garlic
  • 1 Stalk lemongrass
  • 1 Thai chili
  • 1 1/2 Tsp Ground coriander
  • 1/2 Tsp Ground Turmeric
  • 1/2 Tsp Black pepper
  • 3/4 Cup Unsweetened coconut milk
  • 3 Tbs Fish sauce
  • 2 Tbs lime juice
  • 3 Tbs Cilantro
Two servings of the Thai Peanut Sauce.


  1. It's easier to cut the chicken into thin strips if you first freeze them for a few hours. 
  2. Soak the bamboo skewers in water for 30 minutes.
  3. Mince the garlic, trim and mince the lemongrass and thinly slice the chile.
  4. Place the sugar, garlic, lemongrass, chile, chili, coriander, turmeric and pepper in a mortar and, using the pestle, pound to a fragrant paste.
  5. Add the paste to a bowl and stir in coconut milk, fish sauce and lime juice.
  6. Cut the chicken into long thin strips.
  7. Weave the chicken onto the bamboo skewers.
  8. Lay the chicken skewers onto a plate or pan and pour the marinade over them. Marinate in the refrigerator for 20 minutes, turning several times.
  9. Make the Thai Peanut Sauce. You'll need at least double the recipe.
  10. Preheat the grill to high. When ready brush oil on the grill and lay down a sheet of tinfoil. By arranging the exposed bamboo skewers over the foil you'll keep them from burning.
  11. Grill the chicken skewers one to two minutes per side.
  12. Plate the skewers, sprinkle with cilantro and serve with Peanut Sauce in a bowl for dipping.