Reviewed: Jan. 9, 2008

The lemon in this marinade was WAY overpowering for us. Otherwise it smelled really good and seems to have great potential so we are going to try again. I followed the recipe to a T. Oh, and I only marinated for 4 hours! If I had gone for 24 it would have been awful. My problem MAY have been: Fresh squeezed lemon juice? OR I marinated in strips, not whole breast? Maybe it just absorbed too much because of that. I will likely try one more time with say 1-2 Tbsp of Lemon.

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CassandraE

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Reviewed: Jan. 9, 2008

Fabulous, easy and fast! What more could you ask for on a busy weeknight. Marinaded the whole chicken breasts after using a meat tenderizer with the prongs in the fridge for about 5 hours. Hubby came home not feeling well so instead of grilling I put them on the G.Foreman grill and they came out moist and very flavorful. my 9yr old son actually loved it and he rarely eats chicken! will make this on skewers on the grill for company sometime. Thanks so much.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 7, 2008

Rave reviews...this is a keeper! I made a few modifications... I used low-salt soy sauce. For the hot sauce, I used Asian Chili sauce for its authenticity! I also added an extra teaspoon of peanut butter (I like it to be extra p-nutty). I put it through a mini-food processed to make it super-smooth..... I highly recommend reserving a 1\2 cup of the sauce aside BEFORE marinading to serve with for dipping later.

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papika31

Home Town: Ridgefield, Connecticut, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Dec. 30, 2007

Yum! I made these for a Christmas Eve gathering and everyone loved them. It was way too snowy to grill so I put them in the oven at 375 for about 20 minutes, flipping once. They were amazingly tender. I added a dash of red hot pepper flakes to the marinade for a bit more zip. I found a Peanut Sauce recipe on this site and served the Satay with it. Fabulous.

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Dec. 24, 2007

Fantastic recipe! We love Thai and Laos food at our house, and this chicken satay is a favorite! We ate it on rice with peanut sauce smothered over it. It would also be good with some cooked spinach or snow peas. Love it!

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Michelle

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Reviewed: Dec. 18, 2007

This has such great taste and so easy to make! I didnt add the hot sauce which I am not sure if it would have been good with it! A definate keeper!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Dec. 16, 2007

Very good. I made this along with the Asian Beef also from this site. Great flavor and easy to make.

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DaCuda

Cooking Level: Beginning

Home Town: Winona, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 15, 2007

Not bad, but very salty. I will try low-sodium soy sauce next time.

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Joe Mahoney

Cooking Level: Beginning

Home Town: Allentown, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Dec. 10, 2007

this recipe was nothing like any chicken satay i have ever tasted. I have had this dish in both authentic thai restaurants and the americanized version, and this tasted nothing like either. there was barely any peanut butter taste at all, it was completely overpowered by the curry and soy sauce. had to add triple the sugar and peanut butter and some plum sauce to even make it edible.

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rahrah4

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Reviewed: Dec. 6, 2007

So good! I only used half the amount of curry and it was almost too much still. There is a lot of sauce to marinade, and dont add it all to the pan. The soy will caramalize and make the edges too salty and bitter.

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me & bp

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Woodland, California, USA

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Reviewed: Nov. 17, 2007

Made these for a Wine and Cheese appetizer party, a lot of work...but worth the effort(I added extra ginger!.)

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Nov. 13, 2007

A huge hit! Yum! Be sure to marinate for several hours, it's worth it!

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Molly

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Reviewed: Nov. 2, 2007

This was awesome. I don't have a grill so I broiled them. I basted them with the marinade while it was cooking. I will definitely make these again soon.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 30, 2007

I cooked this up for a potluck dinner the weekend and the guests raved about Even when I opened the tupperware container to get it ready to cook the guests noticed the great smell of this dish! I did make some alterations as per other reviewers. -Used half the lemon -Used 4 cloves of garlic -Used chunky instead of smooth peanut butter because that is what I had on hand and took the chunks out with a Braun mixer. It left a good texture. -Sliced the chicken into thin strips and threaded on the shorter bamboo skewers. -Because of the venue, I had to pan fry the chicken in two skillets for about 15 minutes, turning twice. It came out very tender with lots of flavour. This Chicken Satay recipe is definately a keeper. Thankyou.

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Comeandgetit

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Oct. 30, 2007

Very, very nice. Followed recipe but with no grill available, used the oven broiler. Turned the skewers a few times - came out perfect.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Oct. 27, 2007

Very good. I lived in thailand for a year and there's nothin' like going to a thai market for some fresh chicken (guy) satay. Obviously, this recipe is slightly "amercanized" which is fine with me. My family loved it. It was just a bit salty, so I'll probably ease up on the soy sauce next time, and I also would like to have more peanut butter flavor.

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