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Rotisserie Chicken with Satay Sauce Recipe

Rotisserie Chicken with Satay Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on December 23, 2010

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    Absolutely Delicious! I have made this recipe several times for holiday parties. It has had rave reviews! Sesame Oil and fresh ginger are critical flavor components! Very Easy to make - sounds more complicated that it actually is!

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  • on December 04, 2010

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    I just made this Satay Sauce. It is absolutely fabulous...even with powdered ginger as opposed to fresh. Thank you, Ina!

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  • on November 10, 2010

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    Delicious!!! everyone loved it! I used a little more milk because the sauce was very very thick. Very rich and strong so i would have something neutral with it, like rice or mashed potatoes for example :

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  • on August 06, 2010

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    Excellent ,easy recipe. I used more peanut butter along with some low fat coconut milk which made it really creamy. Will make again soon

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  • on June 01, 2010

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    This dip looks amazing, but being a student still on college i don't have the money to go out and buy all of these ingredients for just the small amount required, but i'm sure it is amazing!

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  • on April 17, 2010

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    I'm a great fan of Ina's and have been watching her for years. However, the satay sauce recipe is too long and complicated although iI'm sure it is delicious. I come from Singapore where satay is sold as a street food. There is a short and easy way to do this satay sauce.
    Combine half cup each of plum sauce, smooth peanut butter and water and set aside. Clean and cut lemongrass into 2 inch peices. One dried jalapeno chilli.
    Heat 3 tablespoons of vegetable oil. Add lemon grass peices and jalapeno, Saute for 2 to 3 minutes and add plum sauce,peanut butter and water mixture. Cook for 5 mintues in medium to low heat till oil comes to the top. Remove lemon grass and jalapeno before serving. Add chopped roasted peanuts for extra crunch. I sauce gets too thick just add a little water.
    If you are unable to get lemongrass and don't like chillies skip it altogether. I've made both ways and the sauce always turns out great.
    Whatever you do, do not add sesame oil to the recipe. Satay Sauce is a Malay/ Indonesian recipe and they never use sesame iol in their cooking.

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  • on March 20, 2010

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    I cannot find adequate words to describe how delicious this sauce is. Sweet, spicy, tangy...it is just the most wonderful blend of flavors. Using rotisserie chicken made this recipe so much easier to prepare. I will definitely serve this at my next get-together. I know my guests will be impressed. With the leftover sauce, I am thinking chicken satay pizza!!!

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  • on March 18, 2010

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    My wife and I made this tonight and we absolutely loved it. The flavor profile was very broad with just the right amount of "zing". We used the rotisserie chicken like Ina did but we still have some sauce leftover and we are going to try that with some pork.
    This is going to become a standard recipe for us and we will probably use it for entertaining sometime.

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  • on March 13, 2010

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    I've made this sauce numerous times, and LOVE it. I always have the ingredients on hand. (Tip: any time you buy more ginger than you need for a recipe, which is probably every time, peel it, and cut the root into 1 inch pieces, and freeze in small sandwich bags. You will be SO glad you did!
    Thank you, Ina, for giving us yet another idea for rotisserie chickens- awesome appetizer for short-notice guests!

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  • on March 12, 2010

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    I made this sauce and the temptation to add more of this, or a pinch of that went away when I tasted it. It hits every part of your palate and in a wonderful, rich way. it is perfect. Thank you Ina !!!!

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