Chicken Satay on a plate with a salad, lime and peanut sauce
By Murphy-Goode Winery

Chicken Satay: The Perfect Appetizer

Chicken Satay is sure to be a recipe that sets your table apart from the usual! We pair this delicious Thai favorite with our coastal Pinot - dark cherry notes that compliment the subtle Asian flavors and smokey char of this dish.

Chicken Satay


  • 1 pound boned skinless chicken breast, cut into x inch pieces
  • 4 garlic cloves, finely minced
  • 2 teaspoons each, coriander and cumin seeds, toasted and ground
  • 2 tablespoons palm sugar or brown sugar
  • 2 tablespoons fish sauce
  • 6 tablespoons tamarind water (1 teaspoon extract dissolved in 6 tablespoons hot water)
  • 2 tablespoons peanut oil


  • ½ cup peanut oil x cup raw peanuts
  • 2 jalapenos
  • 1 1-inch cubed peeled ginger
  • 4 garlic cloves
  • 1/3 cup unsweetened coconut milk, canned or fresh
  • 2 teaspoons dark soy sauce
  • 4 teaspoons fish sauce
  • 1 ½ teaspoons sugar
  • 1 tablespoon lime juice
  • ¼ cup finely chopped coriander leaves



  1. Skewer four cubes of chicken on soaked bamboo skewers.
  2. Mix minced garlic, toasted spices, sugar, fish sauce, tamarind water and oil.
  3. Pour marinade over chicken in shallow dish.
  4. Let marinate about 30 minutes.
  5. Start barbecue grill.
  6. Heat peanut oil to almost smoking.
  7. Add peanuts and turn off heat.
  8. Peanuts will cook in about 3 to 5 minutes.
  9. Remove with slotted spoon and add them to food processor with one tablespoon of peanut oil and blend to coarse paste.
  10. Blend in peppers, ginger and garlic.
  11. Add liquid ingredients and blend until smooth.
  12. Gently blend in chopped coriander.
  13. Grill skewers about one minute, being careful not to overcook.
  14. Serve with peanut sauce.
  15. Allow about four skewers per person as part of larger meal.