Chicken Satay with Zena's SASS

Wooden skewers, soaked for 1 hour
1 ½ poundsChicken breast strips, tenders, or thigh strips
Coconut oil spray
Zena's Sassy Almond-Sesame or Peanut-Sesame, Regular or Hott!


Carefully thread chicken onto soaked skewers, leaving two to three inches bare, as a handle. Gently press to be slightly flat so they will cook evenly.

Lightly spray chicken, both sides, with coconut oil.

Preheat grill to medium-high; spray grill with coconut oil. *

When all skewers are ready, place them on the grill (or in the oven, see note). Leave a little space between skewers for even browning.

Grill both sides until just cooked through and golden, brushing on a little Zena’s SASS mid-way, and toward the end of cooking time.

Remove from the grill or oven, place on a heated platter, and immediately drizzle on a little additional Zena’s SASS.

Serves 4 an an entrée or 8 as an appetizer.

* Note:
This dish can also be oven-baked at 400 degrees F, on a pan lined with parchment paper.

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