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With chicken satay, you can save time by using chicken tenders or just cubed chicken breasts. The tenders are the ideal size and serving portion for one — about 1½ to 2 ounces each.

28 oz boneless skinless chicken breast or thigh, cut into about 2-inch cubes Wooden or metal kabob sticks (make sure to soak wooden ones first to prevent burning) Preparation: ...

This Indonesian chicken satay recipe threads bold, spicy, aromatic flavor into both the meat skewers and the creamy peanut sauce. An easy paste of shallot, garlic, ginger, lemongrass, and spices ...

This Chicken Satay Is Superb. Naz Deravian’s recipe, adapted from one by Pailin Chongchitnant, is a vibrantly flavorful antidote to any so-so skewers you’ve had before.

Thread chicken onto skewers (marinade will be thick; remove most of it from chicken and discard excess). Preheat an outdoor grill to 400°F or, a grill pan ,to medium-high. 5.

Beef Satay with Toasted Sesame. Makes 4 to 6 servings as an appetizer. 3 garlic cloves, crushed. 1 small onion, chopped. 1 tablespoon brown sugar. Juice of 1 lime.