Reviewed: Dec. 20, 2006

Fantastic! I wouldn't change a thing! I used the sauce from the South Beach Chicken Satay on this site with these, and it was wonderful.

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Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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Reviewed: Dec. 14, 2006

Came out really well - definitely a permanent part of my collection now.

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CDC

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Reviewed: Nov. 13, 2006

Really delicious! I used half curry and half garam masala instead of all curry. Perfect spice! Sauted and served over rice.

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Carla

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Reviewed: Oct. 30, 2006

Made this for co-workers on our Canasta night. Very well liked with requests for the recipe. Great for a buffet party. Used the recipe without any changes. Definitely putting in the recipe box. Served with Best Peanut Sauce a recommended by another reviewer.

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StephanieSuz

Cooking Level: Expert

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Reviewed: Oct. 19, 2006

This was very salty for our taste and didn't quite have the peanut taste I was hoping for. I would definitely increase the amount of peanut butter and decrease the lemon juice.

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messycook27

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 17, 2006

My family didn't like the taste. Not worth the work for me.

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DIEM

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Reviewed: Oct. 8, 2006

Excellent!! Recommend cutting the chicken into strips rather than cubes though. Wouldn't change anything else though!

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NOZ-N-A-CUK-BUK

Cooking Level: Expert

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Reviewed: Oct. 7, 2006

Had fun with this recipe, both easy to make and easy to grill. Two thumbs up, didn't change a thing in this recipe perfect as is. Thank you

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Windtraveler

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Celaya, Guanajuato, Mexico

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Reviewed: Sep. 24, 2006

Very simple and tasty. I skewered the chicken before marinating. Served over brown rice with broccoli and bell peppers (also grilled) with Best Peanut Sauce from this site.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Sep. 23, 2006

Everyone in my family loves this recipe.I tried to change the recipe once to make it more spicy and it turned out awful, so I use the recipe exactly as is now!

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TAMARA1295

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Reviewed: Sep. 21, 2006

These were good, it had a really distinct peanut taste if you wre into that. I chopped the chicken up, and placed in a torilla with a nice refreshing salad and it was wonderful.

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AMIRAH

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

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Reviewed: Sep. 15, 2006

Nobody believes how simple this is to make or that it has curry in it. Great recipe. I have tried it with boneless thighs too.

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GALLOPSU

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Reviewed: Sep. 10, 2006

Wonderful! We LOVED this! I cut the chicken in strips, marinated it for about 2 hours, and cooked it on the George Foreman grill. It was very moist and tender, unlike most chicken I've made on the GF. I served it with Best Peanut Sauce from this website...mmmm...

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LMARGARET

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2006

This marinade really does give a Thai peanutty flavor to the chicken. I cut my chicken into thin strips instead of cubes and then threaded them onto the skewers so that the end result would look more like the satay you get in restaurants. I cut the curry powder down to 1 Tbsp. based on comments from other reviewers and added about 1 Tbsp. chili garlic sauce (asian food aisle). The only down part of this recipe for me was working with the marinated chicken. I've washed my hands about 10 times and I can still smell the marinade. I think next time I might just use larger pieces of chicken (maybe thighs, drums, boneless breasts cut in half) and bbq them without the skewers.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 31, 2006

This was unbelieveably good. I marinaded the chicken for about 8 hours, and was worried it wouldn't be flavorfull enough; I was wrong - it was absolutely perfect. I didn't have time to make any peanut sauce, and it really didn't matter. I also saved time byt doing them on the Foreman grill. Perfect. Awesome recipe. Thanks so much, Keira!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 25, 2006

This recipe was so tastey and easy to change into a full thai dish by adding different veggies, tossing, and serving over rice!

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nikki

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2006

I let it soak all the juices in for 2 days and made this for a dinner party!! Holy cow it was great. Also, I was running short on time so I popped them in the George Forman Grill (we have aone of the larger ones) and they cooked up beautifully. You can cook it with the stick on!!! Great!!!

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JULLZS

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Reviewed: Aug. 19, 2006

Excellent recipe! I sent this on to many friends who attended a party last night. I especially liked that I could make it ahead (I think it made the chicken that much more tender) and only had to grill it up just before serving. If you're considering a Satay, this is the recipe you want to use.

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Camas Mom

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Camas, Washington, USA

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Reviewed: Aug. 17, 2006

This is delicious and definitely a keeper. Pair with Best Peanut Sauce and skewer meat for a great Thai meal. I substituted cayenne for the curry and it was a hit!

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Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Aug. 13, 2006

This recipe was very good. This recipe made enough to marinate 2 pounds of boneless chicken thighs. I marinated them for 8 hours and broiled them for 6 minutes each side. Delicious!

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NANNY4444

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