Satay Chicken Skewer
Better than a restaurant and a super easy recipe you will want to make every week for dinner.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Main Course
Cuisine: Asian
Keyword: allergy-friendly, appetizers, corn-free, dairy-free, dinner, egg-free, gluten-free, nut-free, Satay Chicken Skewers
Servings: 4 Servings
Calories: 215kcal
Author: Mary Krick
- 16 ounces chicken breast or 1 lb tenders
- 1 1/2 Tbsp oil
- 1 1/2 Tbsp honey or agave syrup
- 1 1/2 Tbsp soy sauce ~ I use gluten-free substitute coconut aminos for soy-free diets.
- 1 1/2 Tbps ground ginger
- 1 1/2 Tbsp curry powder
- 1 1/2 Tbsp garlic minced
Soak skewers for about 20 minutes if you are using the wooden type.
Cut the chicken breasts into strips or chunks and thread on prepared skewers.
Lay threaded skewers on a large cookie sheet with edges.
Mix oil, honey, soy sauce, ginger, curry powder, and garlic in a bowl.
Brush mixture over chicken generously and let sit for 30 minutes.
Grill for 15-20 minutes turning chicken over to grill both sides.
Serve with peanut sauce, rice, ramen noodles, and stir-fried vegetables. These also make great appetizers.
For nut-free diets substitute peanut sauce for Kikkoman Sweet & Sour sauce.
5 WW points plus per serving.
Serving: 1Serving | Calories: 215kcal | Carbohydrates: 9g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 511mg | Potassium: 481mg | Fiber: 1g | Sugar: 7g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg