Reviewed: May 14, 2007

Great recipe. This was so easy to make. I added 1/3 cup of coconut milk to the other ingredients. Marinated for 4 hours and the chicken had a ton of flavor. I would serve with a peanut sauce next time though.

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CARRON

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Reviewed: May 6, 2007

It was pretty good but it didn't compare to our local restaurant which was is the only other chicken satay we have had. It was not bad for a cook at home recipe, though. I have no idea how I would improve on the recipe.

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Stacy

Cooking Level: Intermediate

Home Town: Morgan, Utah, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Apr. 28, 2007

This is a great recipe. My 2 boys (who are normally very picky) loved their "chicken on a stick". Will be a favorite at our table!

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Jennifer

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Reviewed: Apr. 26, 2007

seriously so easy and so delicious, they were literally gone within minutes. definitely serve them with a sauce though or else they might not have enough satay taste. oo and make em a bit spicier!

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CHEF LIS

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Reviewed: Apr. 25, 2007

Took others' advice: reduced lemon juice from 1/2 to 1/4 cup, reduced soy sauce from 1/2 to 1/3 cup, and added about a T extra peanut butter. Oh my...DELICIOUS! If you aren't in the mood for grilling, sauteed in some sesame oil is declicious, too.

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TraciA

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 22, 2007

Made the chicken very tender. I found it a little salty but my husand thought it was fine. I used diced chicken, skewered and cooked on the barbie. Simple tasty and will do again.

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katyb

Living In: Lindfield, Sussex, England, U.K.

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Reviewed: Mar. 29, 2007

I combined the ingredients for the marinade from this recipe along with the added coconut milk that was suggested in the easy chicken satay recipe on this site. I also used the peanut dipping sauce from that recipe. All I know is a came up with a great tasting,flavorful, and tender chicken satay that will definitely be made again!

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Amy G

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2007

NOt very good. It was too strong with the curry flavor, and it's missing something.

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Jewels

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Reviewed: Feb. 14, 2007

Way too much curry. I checked with other recipes and most suggest ONE Tablespoon, not two. Will try again with less curry.

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Diana G.

Cooking Level: Intermediate

Home Town: Yorktown, Virginia, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 11, 2007

This is just as good or maybe better than any restaurant satay! Easy to make and so delicious. I am making this again this week!

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Patsy

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Reviewed: Feb. 8, 2007

Awesome and easy. I marinated 24 hours then broiled approximately 5 minutes per side (it's too cold here in Michigan to be outside grilling right now). Skewered them post broiling and served with hot peanut sauce from this site. Was a big hit at our monthly girls night!

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Feb. 6, 2007

awesome

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buffetking79

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Reviewed: Feb. 6, 2007

This was pretty good. I doubled the sauce as previously suggested, and if I make it again I will cut back on the lime juice. I thought it was way too citrusy. My hubby really liked it though!

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KEDDY1221

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Reviewed: Jan. 28, 2007

I love this recipe! My husband loves it even more. I've made it for two parties and it was gone before I was done serving the rest of the stuff both times. It is a definite pleaser.

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ladychimera

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Reviewed: Jan. 21, 2007

Very flavorful and moist. I let the chicken marinate overnight. Delicious.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 18, 2007

This was terrific - I used chicken thighs and had excellent results. Since I made this twice, the second time I cooked the chicken, marinade and all with a little veg oil in a pan, covered for 6minutes and had, again, terrific results. Served with chickpea curry, naan and rice with date-raisin chutney.

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Sister Jane

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brookfield, Wisconsin, USA

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Reviewed: Dec. 31, 2006

This was really good. Next time I'll probably use boneless skinless chicken thighs so that it would be more moist. I have a tendency to overcook chicken breast. I did it on my George Foreman grill as well and it took less than four minutes for each breast which I halved.

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lovenoodles

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Reviewed: Dec. 27, 2006

I made these for Boxing day tea and they went down a storm. My sister in law couldn't believe they were made from scratch. Only changes I made were to omit the chilli sauce because I didn't have any and I cut the chicken into strips and threaded them onto skewers. They were lovely and I am not normally fond of satay!

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dcull

Cooking Level: Intermediate

Home Town: ???, Essex, England, U.K.

Living In: Tiptree, Essex, England, U.K.

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Reviewed: Dec. 23, 2006

This is an excellent marinade recipe. It's a bit much when adding peanut sauce for dipping. If I'm doing satay, I prefer to get more taste from the peanut sauce, but the chicken is great alone.

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c-exp

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Reviewed: Dec. 22, 2006

I loved this! I'm glad I chose this recipe to make my first chicken satay. However, I wish I it looked more presentable. But the taste was so good! The marinade made the chicken so tender and flavourful! This goes into my recipe box right away!

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