Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Chicken-and-Bacon Satay

Satay is an Indonesian version of kabobs: thinly sliced marinated meat grilled on a skewer and served with peanut sauce.

  • Yield: Makes 16 to 20


  • 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
  • Peanut Sauce
  • Garnish: thinly sliced green onions


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.


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Chicken-and-Bacon Satay Recipe