Spicy Chicken Satays with Herbs and Vegetables

  • Yield : 4 appetizer servings
  • Prep Time : 20m
  • Cook Time : 12m
  • Ready In : 47m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Nutritional Info

This information is per serving.

  • Calories

    219 calorie
  • Fat

    6 grams
  • Saturated Fat

    1 grams
  • Carbohydrate

    18 grams
  • Fiber

    2 grams
  • Protein

    24 grams


  • 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)


Step 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.

Step 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.

Step 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.

Step 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

Leave a Reply

Your email address will not be published. Required fields are marked *