Chicken Satay

Yogurt marinade and peanut sauce? I’m in! Of course, I’m dieting (yay…) so I tried to keep the calories down. All the same, it came out pretty damn good! Well, I think so anyway, but what do I know?

Chicken Satay

From Sabreland | Main Dishes | Asian

Marinaded chicken grilled and then coated in a warm peanut sauce. Absolutely delicious!


cal Calories 249kcal

fat Total Fat 11g

sat fat Saturated Fat 3g

High chol Cholesterol 90mg

sodium Sodium 330mg

Low carbs Total Carbohydrate 4g

Serving size 190g Calories from fat 97kcal Fiber 1g Protein 33g Sugar 1g
10 servings


  • 3 lbs boneless skinless chicken breast

  • Marinade
  • 1 cup Greek yogurt
  • 4 cloves garlic
  • 1 small stalk lemongrass
  • 1/2 lemon
  • 1 tbsp grated ginger
  • 2 tsp red pepper flakes
  • 1 tsp curry powder
  • 1 tsp freshly ground pepper
  • 1/2 tsp salt

  • Peanut Sauce
  • 1/4 cup creamy peanut butter
  • 1/4 cup lightly salted roasted peanuts
  • 2 cloves garlic
  • 1 1/2 tsp Chinese Five Spice
  • 1 tsp curry powder
  • 1 tsp sweet chili sauce
  • 1/2 tsp oyster sauce
  • 1/2 cup water


  1. Soak about 20 skewers in hot water while doing all the prep work so they don’t burn on the grill
  2. Slice the chicken into thin strips
  3. Finely mince the garlic and add to the yogurt
  4. With the side of a heavy chef’s knife, hit the lemongrass stalk a few times to help loosen the outer husk and break up the fibers
  5. Pull the outer husk of the lemon grass off and discard
  6. Finely chop the interior of the lemongrass and add to the yogurt
  7. Add the juice from the lemon, ginger, pepper flakes, curry powder, pepper, and salt to the yogurt
  8. Pour the marinade over the chicken strips and refrigerate for at least an hour and a half
  9. Finely chop two cloves of garlic and add to the peanut butter
  10. Chop the peanuts into small pieces and add to the peanut butter and garlic
  11. Add the Chinese Five Spice, curry powder, oyster sauce, and sweet chili sauce to the peanut butter and garlic
  12. Mix well and slowly add the water to thin the sauce
  13. Slide the chicken strips onto the skewers
  14. Grill on medium heat for five to ten minutes, until done but not dry
  15. Transfer chicken to a glass dish and coat with the peanut sauce


  • Watch the chicken carefully while it’s on the grill. Due to the smaller size, it’s easy to let it get dried out.

Additional Photos:

Marinading Chicken
Marinade the chicken for at least an hour and a half
Skewered Chicken
Thread the skewers through the chicken
Peanut Sauce
Mix all the sauce ingredients together well
Hot off the grill
Hot off the grill!
Coat with Peanut Sauce
Coat well with the peanut sauce and serve.

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