Spicy Chicken Satays with Herbs and Vegetables

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  • Level: Easy
  • Total: 47 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 12 min
  • Yield: 4 appetizer servings
  • Nutrition Info
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1/3 cup water

1/3 cup freshly squeezed lime juice (about 2 to 3 limes)

3 tablespoons sugar

2 tablespoons fish sauce

1 teaspoon sambal oelek or other hot chile paste

1 clove garlic, minced

4 boneless skinless chicken thighs (about 1 pound)

1 teaspoon vegetable oil

Kosher salt and freshly ground black pepper

1 small whole carrot, finely grated

1 head Boston or Bibb lettuce leaves

1 bunch fresh mint leaves

1 bunch fresh cilantro

1 Kirby cucumber, cut in matchsticks

4 scallions (white and green parts), sliced in 1-inch pieces

8 skewers (if wood, soak in water for 15 minutes)


  1. Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves. Stir in the sambal oelek and garlic.
  2. Cut the chicken thighs into 2-inch cubes. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil. Set aside for 15 minutes. Stir a heaping tablespoon of grated carrot into reserved sauce. Set aside.
  3. Heat a grill pan or outdoor grill to medium-high heat. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate. Season with salt and pepper. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more. Transfer to a large clean platter.
  4. Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce