Thai Chicken Satay


Sweet and Salty

Creamy vanilla flavored Thai tea pairs perfectly with sweet and salty hoisin for a grilled chicken and dipping sauce combo that will leave you wanting more.

  • SERVES: 4


  1. In a large zip top bag, pour in the Thai Tea, shallot, garlic, ginger, salt and pepper. Place the cubed chicken inside.
  2. Zip the bag closed and massage the marinade into the chicken. Place in the refrigerator to marinate for 30 minutes.
  3. Preheat grill to 400°F. Thread the marinated chicken on to 5-6 grill skewers and grill for 4-6 minutes, flipping halfway through.
  4. Meanwhile, in a small bowl, whisk together the sauce ingredients, except the corn starch and water. Pour into a small saucepan and heat over medium-high heat.
  5. In a small bowl, mix together the corn starch and water and pour into the sauce. Whisk until sauce starts to thicken, about 30 seconds to 1 minute.
  6. Dip grilled chicken into the sauce and enjoy.

Ingredients List

  • 1 cup Thai Tea
  • ½ shallot, minced
  • 2 Tbsp. minced garlic
  • 2 tsp. ground ginger
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 lb. thin cut chicken breast, cubed
Dipping Sauce
  • ½ cup Thai tea
  • ½ shallot, minced
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. minced garlic
  • 1 Tbsp. fresh minced ginger
  • 2 Tbsp. corn starch
  • 2 Tbsp. water