Sweet and Spicy Chicken Satay Recipe - Allrecipes.com
Sweet and Spicy Chicken Satay Recipe
  • READY IN ABOUT 2 hrs

Sweet and Spicy Chicken Satay

Recipe by  

"A great mix of heat and sweet! Chicken skewers marinated and grilled to tender, juicy perfection. Enjoy with a peanut sauce, honey, or even plain!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    6 mins
  • READY IN

    1 hr 46 mins

Directions

  1. In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
  2. Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
  3. Grill or broil chicken for 3 minutes per side, or until cooked through.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

For another, different recipe, I had already started marinating or soaking chicken in Salt &Pepper, diced onion, crushed garlic, cilantro, green onions, and cayenne when I stumbled across this recipe. I changed my plans and used this instead. It was awesome. This needs ginger -- if you have fresh, better, but spice rack will do the trick. Add a little red pepper too. Quite honestly, the richness in flavor was just under the mark, but I think with a little more marinating/soaking, this would be a six star. I found a peanut sauce recipe on the site (with fish sauce, chili oil, and vinegar), and it was great. Everyone knew that we were having Satay when they walked in the house. Served with basmati rice with a couple of peas/cilantro/ and green onion thrown in. Muy bueno. If I knew how to say "really good" in Thai, then you get the picture. As an update, strips of pork tenderloin work really well too, and they're low fat!

 
Most Helpful Critical Review
Apr 02, 2008

Eh. I guess Allrecipes.com is not the place for ethnic recipes.

 
Jul 22, 2006

Being a vegetarian, I've never tried chicken satay before, but using meatless "chicken" strips, this recipe was a winner! We were afraid that they might come out too spicy, but they weren't too hot at all. In fact, if you like spicy food, I would definitely add more curry paste or red pepper flakes, because these only have a little zing. Just right for us wimps out there!

 
Aug 09, 2010

You can customize this satay to meet your needs of spicy and sweet- I make double the recipe and add peanut butter as well as Louisiana Supreme Chicken wing sauce for fire-hot tang. Reserve one half for marinating the meat ( I tenderize with a mallet to make sure the meat really soaks it up) and use the other half for dipping sauce. Grill til crispy .Serve with limes and cilantro on the side and you will have nothing but satisfied smiles.

 
Jan 14, 2010

the one thing missing is coconut milk...

 
Mar 01, 2007

I was looking for something to do with my leftover condensed milk. I was skeptical, but this came out perfect. I used vietnamese curry powder, because it was all I had. Also, I didn't have skewers, so I just used a grill pan. Nevertheless it was tasty.

 
Jul 25, 2006

I wasn't going o try these because I don't like curry but I thought I would give them a try because my husband likes it. I'm so glad that I did. They were so yummy!!! I did use normal curry instead of red becuase that's what I had on hand but they still turned out great. This is one meal we make agian and again!!!

 
Feb 07, 2007

I wasn't sure my husband would like it because he doesn't like to try anything new. But I can only eat plain roasted chicken so many times! This recipe is really good. I used thighs.

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 39.2 g
  • 78%
  • Sodium
  • 723 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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