Chicken-and-Bacon Satay

Southern Living
Chicken-and-Bacon SatayRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Satay is an Indonesian version of kabobs: thinly sliced marinated meat grilled on a skewer and served with peanut sauce.
Makes 16 to 20


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4 skinned and boned chicken thighs (about 1 lb.)
1/2 cup lite soy sauce
1/3 cup sake
2 tablespoons light brown sugar
1 tablespoon grated fresh ginger
1/2 teaspoon dried crushed red pepper
16 to 20 (4-inch) wooden skewers
8 to 10 fully-cooked bacon slices, cut in half crosswise
Garnish: thinly sliced green onions


Hands-on: 40 Minutes
Total: 1 Hour, 35 Minutes

1. Place chicken between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness using a rolling pin or flat side of a meat mallet. Cut chicken into 16 to 20 (1-inch) strips.

2. Combine soy sauce and next 4 ingredients in a large zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 45 minutes, turning once.

3. Meanwhile, soak skewers in water 30 minutes; drain.

4. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade; discard marinade. Thread 1 bacon piece and 1 chicken strip onto each skewer.

5. Grill skewers, covered with grill lid, 4 to 5 minutes on each side or until chicken is done. Serve skewers with Peanut Sauce.

Created date

November 2012