Chicken Satay with Peanut Sauce

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I tried to put these on a bbq grill because it was too hot to fire up the stove top grill, but I really think you need the oil from the grilltop to get the chicken done right. It will be ok but I think the grill top is a better method.

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The chicken was bland, yet overwhelmed with ginger. The satay sauce was way too thick, way too peanut-buttery, and totally unbalanced flavor wise. All I really tasted was gloppy pb and acid from the lime juice.

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I made this recipe last night and it was absolutely delicious! The chicken marinade was perfect with a slight curry flavor and very tender. I did not make the peanut sauce...I just bought some in the store to save me some time. I would highly recommend this recipe if you like curry or Thai food.

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I'm not too big on Thai food so this was a stretch for me. Most complain about the sauce tasting too much like peanut butter but for a beginner...it was great! I marinated whole chicken breasts and grilled those as I prepared this as a meal for two. The marinade was fine but I think I would have preferred more curry flavor. The yogurt helped keep the chicken moist on the grill which is helpful but does not add any flavor. Served over coconut flavored rice which as nice as all the flavors complimented each other well. I will definitely try this again...maybe more chili paste and grated ginger in the sauce like others recommend. Otherwise, this is a great recipe for beginners.

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I only made the satay sauce, and I ended up adding some coconut milk trying to reduce the over-riding lime juice flavour. Next time I'll reduce the limes to one only and add 1/3 cup coconut milk or cream instead and maybe add more chilli too. Very easy to make out of the pantry though.

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I picked this dish because of the ease of the peanut sauce. I didn't need to go out and get sesame oil, fish oil, etc....things I would never use again. I didn't use the yogurt marinade, I just salt and peppered the chicken and used olive oil and grilled them outside. They came out fine. The peanut sauce on the other hand, well, it wasn't bad, but not the best I have had. I swapped in hot chinese chili oil for the sambai and added some cilantro. It was pretty ok, with a nice kick of spice at the end of tasting it. BUT, I couldn't taste the "peanut" so much. I tasted lime juice and heat (from the oil. It tasted good with the chicken that day, but I had a ton of the sauce left over. I reheated it on the stove, grilled up a couple chicken breasts to use up the sauce, and it was NOT as good as the first night. The thai restaurant around the corner from me has much better peanut sauce. I am trying to beg them for the recipe.

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This was a huge hit with a large crowd. tripled the recipe and was not only easy to make but came out better than expected. put one piece of chicken per skewer so they were easy to dip.

Def a try for any type of party.

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The curried chicken was easy, although I prefer recipes that don't require advance preparation (overnight marinating. Chicken was good with otherwise minimal effort. The peanut sauce was good also, but I didn't like the chicken with the sauce. To me the chicken was fine by itself with rice and the sauce was delicious over noodles and plain chicken. Would make again, but not for the same meal.

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Even my 8 year old who is very picky will eat this dish.

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The chicken in this recipe turns out simply marvelous. Juicy and tender, loaded with subtle flavor, and made sublime by the fabulous satay sauce. A HUGE hit at any gathering! You rock Tyler :