Grilled Chicken Satay


I can’t even remember which magazine I clipped this recipe from a few year ago, but I have been craving Chicken Satay with a nutty dipping sauce, so I dug this out of my pile of clipped recipes this week. There has been been slight chaos going on lately with all the coronavirus craziness. I went to the grocery store today to do my usually weekly grocery shopping. The store was packed, everyone was filling their carts, lines were long, and I came home feeling so panicked. I love to cook and tackling a new recipe is a calming coping mechanism for me. It seems odd that during the first few years of my twins life (arguable one of the most chaotic nutso times of my life), I actually cooked the most new/gourmet recipes of my life. I’m combatted the chaos in my kitchen, so in the midst of the corona crazy I decided it was time to try out this recipe. I actually thought it turned out super good! And, it was a lovely day to be outside grilling and breathing the fresh currently corona free air. And by the end of it all, I felt much more settled and less anxious about all these corona craziness.GRILLED CHICKEN SATAY WITH A CASHEW DIPPING SAUCEIngredients for the paste/puree:

  • 1/3 C canned coconut milk
  • 3 cloves garlic
  • 2 shallots (I forgot those at the store and used 2 green onions instead)
  • 1 piece fresh ginger, peeled (2 inch)
  • 2 Tbsp canola oil
  • 2 Tbsp fresh lime juice
  • 2 Tbsp brown sugar
  • 1 Tbsp chili garlic sauce
  • 1 Tbsp lime zest
  • 2 tsp ground coriander
  • 1 tsp ground tumeric
  • 1 1/4 lb chicken breast strips, seasoned with salt and black pepper

Ingredients for dipping sauce:

  • 1 Tbsp canola oil
  • 1/4 C hopped cashews
  • 1 Tbsp minced garlic
  • 2 tsp minced fresh ginger (I ran out of fresh and used ground powdered ginger)
  • 1/2 C water
  • 1/3 C canned coconut milk
  • 1/3 C cashew butter
  • 2 Tbsp brown sugar
  • 1 Tbsp chili garlic sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp fresh lime juice


  1. For the chicken: Preheat grill to medium-high heat
  2. Place paste ingredients in food processor and process until smooth.
  3. Toss salt and peppered chicken strips with the paste (can be made a refrigerated up to one day ahead).
  4. Thread chicken onto skewers.
  5. Grill satay covered until chicken is browned (2-3 mins per side).
  6. For dipping sauce: heat 1 tbsp oil in small saucepan over medium heat.
  7. Add cashews, 1 Tbsp garlic, 2 tsp ginger. Cook until fragrant, 1-2 mins
  8. Whisk in 1/2 C water, 1/3 C coconut milk, cashew butter, 2 Tbsp brown sugar, 1 tbsp garlic chili sauce, and soy sauce into cashew mixture; simmer 5 minutes.
  9. Stir in 1 Tbsp lime juice, set aside.

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