Minced Chicken Satay Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Dried sweetened flaked coconut3⁄4 Cup (12 tbs)
 Sliced thai chili/Serrano chilies1 1⁄2 Teaspoon
 Spice paste1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Ground chicken/Turkey1 1⁄4 Pound
 Lemon grass stalks12 (About 12 Inch)

Nutrition Facts

Serving size: Complete recipe

Calories 2204 Calories from Fat 959

% Daily Value*

Total Fat 111 g170.9%

Saturated Fat 70 g349.9%

Trans Fat 0.4 g

Cholesterol 487.6 mg

Sodium 2921.3 mg121.7%

Total Carbohydrates 206 g68.8%

Dietary Fiber 8.2 g32.7%

Sugars 191.2 g

Protein 105 g209.2%

Vitamin A 0% Vitamin C 3.1%

Calcium 7.8% Iron 56%

*Based on a 2000 Calorie diet


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.