Chicken Satay


  • 1 pound skinless, boneless chicken breast
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1 teaspoon chopped garlic
  • 1 Tablespoon sugar
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon soy sauce
  • 1 Tablespoon lemon juice
  • 1 teaspoon fish sauce
  • Small amount of oil or coconut milk
  • Fresh coriander leaves
  • Lettuce leaves


  1. Slice chicken breasts into thin slices lengthwise. Each slice should be about 4 inches by 1 inch by ¼ inch. (Optional: place chicken in freezer for 15 to 20 minutes to make it easier to slice.) Place the chicken strips in a mixing bowl.
  2. Add remaining ingredients, first the solids, then the liquids, to the bowl. Toss until well mixed.
  3. Let the chicken marinate (absorb the flavoring) in the refrigerator for at least 2 hours and as long as 24 hours.
  4. When ready to cook the satay, stir the chicken in the sauce and remove.
  5. Thread each slice onto a skewer, pushing the skewer in and out down the middle of the slice.
  6. Baste (rub) the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
  7. Cook for about 2 minutes on each side, watching carefully and turning to keep the chicken from burning.
  8. Baste once more with oil or coconut milk. The satay is done when it's golden brown and crispy along the edges. Serve with optional garnish with fresh coriander leaves.
Serves 8.

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