Chicken Satay with Two Sauces

Chicken Satay with Two Sauces

Enjoy delicious chicken breasts baked in two savory, sweet sauces with an overall taste that’s out of this world. This culinary masterpiece is prepared using Florida Crystals® Organic Light Brown Raw Cane Sugar.




Satay Sauce

  • 1/4 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1 tablespoon soy sauce
  • 1/2 cup peanut butter powder
  • ¾ cup coconut milk
  • 1 teaspoon (or more to taste) sriracha sauce
  • 1 tablespoon freshly squeezed lime juice

Coconut BBQ Sauce

  • 1/3 cup (70 g) Florida Crystals Organic Light Brown Raw Cane Sugar, packed
  • 1 tablespoon soy sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons rice vinegar
  • 1 cup coconut milk
  • ½ teaspoon ground ginger
  • 1/2 teaspoon dried minced onion
  • ¼ teaspoon dried minced garlic
  • ¼ teaspoon crushed red pepper

For the Chicken

  • 12 5” wooden skewers
  • 1 1/2 lb. boneless, skinless chicken breasts
  • 1-2 teaspoons light olive oil liquid or spray


  • 1 scallion, thinly sliced
  • 1 each peeled, seeded and diced cucumber
  • ¼ cup chopped cilantro


Satay Sauce

Combine all ingredients together, except lime juice, in saucepot over medium high heat

Bring mixture to a boil, constantly whisking, then remove from heat and hold warm until ready to serve. May be chilled, covered, for up to 5 days. Gently warm sauce to room temperature before serving.

Coconut BBQ Sauce

Combine all ingredients together in 2 ½ quart saucepot. Stir or whisk over medium-high heat until sauce comes to a boil.

Reduce heat and simmer 25 minutes, stirring occasionally. Hold warm until ready to serve or chill, covered, for up to 5 days.


Soak skewers in warm water while prepping recipe to keep them from burning during cooking

Pound chicken out into an even ¼” thickness and slice into 12 pieces. Thread each piece through a skewer, brush or spray both sides with oil, and place on a sheet pan or plate

Heat broiler or grill to high and grill chicken 2-3 minutes per side and until center reaches a food safe temperature of 165 F.


Combine all ingredients together and hold aside or refrigerate, covered, until ready to serve.

Plate 3 skewers of chicken per serving, top with a sprinkling of the garnish and serve with dipping cups of the two sauces on the side.