Chicken Sate

This is a popular dish in Chinese and Thai cuisines and has been enthusiastically adopted by Americans. This is terrific for watching football!

Serves: 4Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 4


  • 1 cup smooth peanut butter
  • 1⁄2 cup unsweetened coconut milk
  • 2 Tbsp. sesame oil
  • 1⁄4 cup rice vinegar
  • 4 cloves garlic, peeled and minced, divided
  • 1 piece (2 inches) fresh ginger, peeled and minced, divided
  • 1⁄2 tsp. chili paste
  • 1 Tbsp. hoisin sauce
  • 5 tsp. lime juice, divided
  • 1 Tbsp. fish sauce
  • 1⁄2 cup soy sauce
  • 1⁄4 cup dry sherry
  • 1 1⁄4 lbs. boneless chicken breast, sliced into bite-sized pieces
  • 16 wooden skewers, soaked in water at least 30 minutes


  • Place peanut butter, coconut milk, sesame oil, rice vinegar, 3 cloves minced garlic, half of the ginger, chili paste, hoisin sauce, 3 teaspoons lime juice, and fish sauce in a blender and food processor and whirl until very well blended. Set aside.
  • Mix soy sauce, 2 teaspoons lime juice, 1 clove garlic, remaining ginger, and sherry together in a nonreactive (ceramic or glass) bowl. Add chicken and mix to coat well. Marinate in the refrigerator for 2 hours.
  • Drain the marinade and discard. Put 2 or 3 pieces of chicken on each presoaked wooden skewer.
  • Prepare the grill to medium indirect heat.
  • Grill until nicely browned on both sides, turning as necessary. Serve on a large platter with a bowl of sate dipping sauce on the side.