Minced Chicken Satay – a delicious recipe with coconut, serrano chilies, salt, pepper, ground chicken, stalks. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.
2
Add spice paste, salt, pepper, and chicken; whirl until well mixed.
3
Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.
4
Dipping hands in cool water often to reduce sticking, mound about 1/4 cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.
5
Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.
307
kcal
Calories
6
g
Fat
25
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup dried sweetened flaked coconut, 1 to 1 1/2 tablespoons sliced fresh Thai or serrano chilies, 1 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, Minced Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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