Chicken Satays With Peanut Sauce


  • 2 lbs. chicken breasts, skinned and cut into 1-inch cubes


  • 1 cup (8 oz.) Darigold Plain Lowfat Yogurt
  • 1/4 cup safflower oil
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground cardamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons paprika


  • 1/3 cup peanut butter
  • 1 cup boiling water
  • 2 garlic cloves, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons molasses
  • Sliced cucumbers in rice wine vinegar as accompaniment (optional)


Whisk the marinade ingredients together. Add the cubed chicken and refrigerate for 6 hours or overnight, stirring occasionally to keep pieces well coated.

To make the peanut sauce, first heat the peanut butter in a heavy-bottomed saucepan over low heat. Whisk in the boiling water, then stir in the garlic, lemon juice, soy sauce, red pepper and molasses. Bring the mixture to a boil and whisk until it thickens - about 2 minutes. Adjust taste if desired. Pour into a serving dish.

Thread the chicken cubes onto skewers. Grill the cubes over hot coals, turning them several times, for 8 minutes. Broiling may take as long as 15 minutes - about 4 minutes for each side. To test for doneness, make a small cut in a chicken cube to see whether its center has turned from pink to white. Arrange satays on a platter and serve sauce separately. If desired, accompany with cucumbers in rice wine vinegar.


Serves 8.