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Ginger-dusted Chicken Satay Sticks With Orange

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Ginger-Dusted Chicken Satay Sticks with Orange
2008-07-25 Appetizer
5 71

Chicken marinated in coconut milk, lime juice and seasonings, grilled on skewers, and served with a sauce of orange marmalade and soy sauce.

  • Servings: 12


½ cup Coconut Milk
1 Tbsp Brown Sugar
½ tsp Curry Powder
½ tsp Salt
½ tsp Ground Black Pepper
2 tsp Minced Garlic
2 Tbsp Lime Juice
2 Tbsp Oil
2 lbs Boneless Skinless Chicken Breasts, cut into 1 ½" pieces
1 tsp Ground Ginger
12 (10") Wooden Skewers, soaked in water for 30 minutes
1 cup Orange Marmalade
2 Tbsp Soy Sauce
2 Tbsp White Vinegar
½ tsp Cayenne
1 Tbsp Sesame Oil
1 Tbsp Sesame Seeds


In a small bowl, stir together first eight ingredients. Pour into gallon size sealable bag. Add chicken to bag. Seal and shake to evenly coat. Refrigerate 4-6 hours. Meanwhile, for sauce, in a 1 quart saucepan, cook the first five ingredients over low heat until marmalade is melted. Continue to cook for 2-3 minutes, stirring often. Remove from heat. Stir in sesame seeds. Set aside. Heat a gas or charcoal grill to medium-high heat.

Remove chicken and discard marinade.

Thread chicken onto skewers. Dust chicken lightly with ginger. Place skewers on grill. Grill about 5 inches from heat for 10-12 minutes, until juices run clear, turning once.

Serve with sauce.

Helpful Tips:

This crowd-pleasing appetizer can almost totally be prepared ahead. Simply grill the marinated chicken shortly before serving. It is also easy to double for a large group.