Chicken Satay Skewers

Prep Time:
15 mins
Total Time:
15 mins

Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.


  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon soy sauce

  • 1 garlic clove, minced

  • ½ teaspoon red-pepper flakes

  • Coarse salt and ground pepper

  • ¼ cup creamy peanut butter

  • 2 tablespoons rice vinegar

  • Vegetable oil, for pan


  1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.

  2. Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.

  3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.

    chicken satay skewers
    Jonny Valiant

Cook's Notes

If you don't have a grill pan, you can use a regular skillet.

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