Spicy Madras Chicken Satays

YIELD: 4 portions

Ingredients: Imperial Metric
Chicken breasts, boneless, skinless 1 lb 500g
Saucemaker Sweet Chili Sauce 1/2 cup 125 mL
Saucemaker Indian Madras Sauce 1/2 cup 125 mL
Honey 1 Tbsp 15 mL
Dipping sauce:
Saucemaker Sweet Chili Sauce 3 Tbsp 50 mL
Saucemaker Indian Madras Sauce 3 Tbsp 50 mL
Honey 1 tsp 5 mL
Mayonnaise 1 Tbsp 15 mL
Fresh orange rind 1 Tbsp 15 mL
Wild or basmati rice


  1. Cut Chicken into thin strips
  2. Place Saucemaker Sweet Chili Sauce and remaining marinade ingredients into a bowl and stir until blended. Pour marinade over chicken. Refrigerate covered for at least one hour.
  3. Thread chicken onto skewers. Grill on medium-high heat for 4 to 5 minutes per side, until chicken is cooked through.
  4. Mix together all dipping sauce ingredients, and serve in a ramekin alongside chicken satays.
  5. Place chicken satays on a bed of wild or basmati rice and serve.

TIP: Satays are great when served with a variety of sauces. Try adding a few more like our Golden Finger Dip and our Pineapple Raita Dip when serving! Both dips can be found in our Dips & Sides section.