Thai chicken satays


  • Prep Time15 mins
  • Total Time15 mins
  • Makes20 skewers
*PLUS Broiling Time: 7 minutes
Thai chicken satays
Chatelaine Triple Tested


  • 20 small wooden skewers

  • 2 limes

  • 1/3 cup finely chopped fresh cilantro

  • 2 tbsp vegetable oil

  • 3 small minced garlic cloves, or 2 tsp bottled chopped garlic

  • 2 tsp hot-chili-garlic sauce

  • 1/2 tsp salt

  • 4 skinless, boneless chicken breasts

  • 4 tbsp soy sauce

  • 1/2 tsp dark sesame oil


  • Position oven rack in top third of oven. Preheat broiler. Soak skewers in water. Line a rimmed baking sheet with foil and brush with vegetable oil or coat with cooking spray. Finely grate 1 tbsp (15 mL) peel from limes into a large bowl. Stir in coriander, oil, garlic, chili-garlic sauce and salt.

  • Cut chicken lengthwise into 1/2-inch- (1-cm-) thick strips. Stir into coriander mixture to coat. Refrigerate if not using right away. Then thread 1 strip of chicken onto each skewer. Place on baking sheet. It will be a tight fit.

  • Broil until meat is light golden and firm to the touch, 7 to 9 minutes. You don't need to turn skewers. Sprinkle with more coriander, if you wish. In a small bowl, stir soy with sesame oil for dipping. Serve with lime wedges.

Nutrition (per serving)

Calories 45, Protein 6.3g, Carbohydrates 0.5g, Fat 1.9g, Fibre 0.1g, Sodium 280mg.

In the time it takes to thread the chicken onto the skewers, the robust flavours of our Thai-inspired spice mixture will be absorbed so you don't have to marinate. If you do make ahead, however, the flavour will be more pronounced.

Make Ahead

Prepare chicken up to 2 days ahead and thread onto skewers. Keep covered and refrigerated.