We had a great Thanksgiving week filled with family and delicious food. But after a week of family classics, it’s nice to change it up with something that is a little less traditional.  Try some chicken satay for some fresh new flavors!

I LOVE the sauce but the chicken was really good without it as well!

Chicken Satay 


  • 1/2 cup plain yogurt
  • 2 tsp. freshly grated ginger
  • 2 gloves of minced garlic
  • 2 Tbsp. lime juice
  • 2 Tbsp. soy sauce
  • 1 Tbsp. curry powder
  • salt and pepper
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes

Satay Sauce:

  • 1 (14 fl oz) can light coconut milk
  • 2/3 cup almond butter or peanut butter
  • 2 Tbs lime juice
  • 1/4 c. low sodium soy sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. lime juice
  • 1/2 c. chicken broth
  • 2 tsp. chili paste (sambal or siracha)
  • 1/4 tsp freshly ground black pepper
  1. Mix the yogurt, ginger, garlic, lime juice, soy sauce and curry powder in a mixing bowl, stir to combine.
  2. Place the chicken strips in the yogurt marinade and combine until well coated.
  3. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
  4. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
  5. Grill until the chicken is cooked – this should not take too long if your pieces of chicken are small.  Turn chicken to make sure all sides are cooked.

While chicken is marinating, you can make the sauce!

  1. In a medium saucepan, combine all sauce ingredients.  Mix well so ingredients are well blended.
  2. Bring sauce to a low boil and allow it to simmer together for 20-30 minutes until it has been reduced by at least 1/4.  Stir often so sauce doesn’t burn.
  3. When sauce reaches desired consistency, remove from stove and allow to cool.  Serve with chicken skewers.