Chicken Lemongrass Satay

Chicken Lemongrass Satay
  • Prep Time: 25
  • Total Time: 60
  • Servings: 2.0

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About this Recipe

Juicy chicken breast kabobs marinated in a sweet and spicy lemongrass and ginger marinade and grilled to perfection.


.25 cup (60 mL) Vegetable oil
.25 cup ( 60 mL) Brown sugar
3 tbsp (45 mL) Soy sauce
.25 cup (60 mL) Chopped lemongrass
1 Shallot, coarsely chopped
2 Cloves of garlic
.5 Red chili, seeded
1 Piece (1 inch/2.5 cm) peeled fresh ginger
2 tsp (10 mL) Ground cumin
2 tsp (10 mL) Ground coriander
1 tsp (5 mL) Ground turmeric
1 Package (2 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into 1 1/2 in
4 Wooden skewers, presoaked in water for 30 minutes


PLACE all marinade ingredients in a food processor and pulse until smooth.

PLACE chicken cubes in a large re-sealable plastic bag, pour marinade over chicken and refrigerate for at least 2 hours.

PREHEAT BBQ to medium. Spray grill with non-stick cooking spray.

THREAD chicken onto presoaked skewers. Discard any remaining marinade. Grill chicken for 5-6 minutes; reduce heat to low and continue to cook until chicken has reached an internal temperature of 165°F (74°C).

SERVE with your favorite dipping sauce.


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