Chicken Coconut Satay Skewers

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 12
  • About This Recipe

    “A different sort of satay!”


  • 40wooden skewers
  • 1 1/2 lbsskinless boneless chicken breasts
  • 6shallots
  • 6clovesgarlic, peeled
  • 1/3 cupcoconut milk
  • 2tablespoonslemon juice
  • 1tablespoonbrown sugar
  • 1teaspoonground coriander leaves
  • 1/2 teaspoonsalt
  • 1/2 teaspoonground whole cumin seed
  • 1/4 teaspoonturmeric
  • Directions

  • Soak skewers in cold water for 1 to 2 hours before grilling.
  • Cut meat into 3/4 inch pieces.
  • Place in a medium sized bowl.
  • In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumin and turmeric to form a smooth paste.
  • Combine with meat and marinate, covered in the fridge for 1 to 2 hours.
  • Thread onto skewers without crowding, about 4 pieces per skewer.
  • Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
  • (An adopted recipe.)
  • Reviews

  • “I made this last night for dinnerand everyone loved it!The marinade ingredients were all in perfect proportion; I thought the garlic might overpower the delicate and sweet taste of the coconut milk, but it didn’t.I had never made a marinade before using coconut milk so I’m really glad I tried this recipe because it’s fantastic.Thanks for posting!”