Cilantro Chicken Satay

Get the wooden skewers out! Let’s make allergy-friendly Cilantro Chicken Satay. Easy to make with the refreshing tang of cilantro and mint.

Makes: 12-16 servings
Free of: gluten and all top allergens


Photo: Chris Gonzaga



  • 1/2 lbs (700 g) boneless skinless chicken breasts, cut into 1/2-inch strips

Satay and Dipping Sauce

  • 2 cloves garlic, peeled, minced
  • 1 1/2 cup cilantro leaves, chopped, plus some for garnish
  • 1 cup (250 mL) mint leaves, chopped
  • 1/2 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp chili flakes
  • Salt and pepper to taste
  • 16 wooden skewers, soaked in water an hour in advance


  1. In a large bowl, combine the 7 sauce ingredients. Pour 1/2 of this marinade into a small dipping bowl and set aside.
  2. Add chicken breasts to the large bowl of marinade, combine. Refrigerate for 1 hour.
  3. Pre-heat griddle pan (or grill) on medium-high heat.
  4. Meanwhile arrange chicken strips on the soaked skewers, leaving a 2-inch “handle” at one end.
  5. Brush griddle pan lightly, with vegetable oil. Cook skewers for 3-4 minutes on each side, or until cooked through.
  6. Serve skewers on a platter with the dipping bowl.

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