Satay Chicken Skewers with Bourbon Glaze

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Credit: Joseph Poon
Skills for Culinarians Day Cookbook, July 2004


4 pieces boneless chicken thighs
1/2 cup ground peanuts
6-inch bamboo skewers

1/2 cup light soy sauce
1/2 t five-spice powder
1 cup water
1 T chopped fresh ginger

2 cups oyster sauce
2 cups brown sugar
1 cup bourbon
1 cup hot water

Satay Sauce
1 T sah cha sauce
2 T satay sauce
2 T coconut milk
1 T evaporated milk
2 T sugar
1 t salt
1 t curry powder


1) Cut each thigh into 3-inch long pieces. Combine marinade ingredients. Place chicken into
marinade For at least 30 minutes.

2) Cook bourbon glaze until sugar dissolves completely; set it aside.

3) Combine satay ingredients well.

4) Skewer, then grill chicken. When almost done, brush glaze on it. Drizzle a bit of bourbon on it.

To plate, sprinkle nuts over chicken skewers; add side dish of satay sauce For dipping.


2 Portions


Main Dish, Poultry

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