Chicken strips are slathered in an Indonesian inspired sauce then skewered and grilled to perfection; a recipe that the whole family will love!
Absolutely great for summer grilling or BBQ days. Inspired by Indonesian or Thai satay which is a really popular street food.
They are both sweet and tangy with some element of umami depending on how much salt and soy is added to the dish.
After you follow this recipe feel free to adjust those depending on how you like them to taste.
Big hit for the entire family, even picky children love these.
They take some time to marinate, as chicken usually does. Make sure to get skinless chicken. You can experiment with breast or thigh meat, but make sure to trim all fat.
I have even marinated the chicken overnight and the flavor really set in.
You can heat them up with more chili or cayenne depending on your audience and level of heat preference.
These go great with limes or lime juice, or even lime based cocktails to cool them down at the end and add some tang.
I’ll even sprinkle some lime juice on them while they are grilling to really help with a little level of citrus
- 2 lbs boneless, skinless chicken breast
- wooden skewers
- Begin by soaking skewers in water for about 10 minutes so they do not char on the grill.
- Meanwhile, cut chicken breast into strips or cubes and season with salt and pepper. Thread chicken onto skewers.
- In a saucepan, over medium-high heat, add sesame oil, onion, and garlic. Cook, stirring frequently, until onion is translucent and garlic is fragrant.
- Add rest of ingredients and stir well to combine. Bring to boil then reduce heat and simmer for 5 minutes. Remove from heat, divide in half.
- While sauce is cooking, preheat the grill to medium. Once sauce is finished, brush each skewer with some of half of the sauce mixture.
- Grill chicken over medium flame for 4-5 minutes per side, or until chicken is done. If you have some sauce left from the original half, brush more sauce while grilling.
- Transfer to serving platter with remaining sauce for dipping either in side bowl or drizzled over top of skewers.