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Garlic Sriracha Chicken Satays

Chicken satays delicately flavored with garlic and a blast of Sriracha.  This chicken is a must for a BBQ party and it’s portable too!
Prep Time8 hrs
Cook Time10 mins
Total Time8 hrs 10 mins
Course: Chicken, Dinner, GRILLING
Cuisine: American
Keyword: chicken, grilled chicken
Servings: 4
Calories: 144kcal


  • 2 large boneless skinless chicken breasts
  • bamboo skewers*


  • 2 tbsp olive oil
  • 3 tsp Sriracha hot sauce
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp maple syrup
  • 2 large garlic cloves finely minced
  • 1/2 tsp cayenne pepper
  • salt & pepper to taste
  • oil for drizzling


  • *Soak bamboo skewers in warm water for at least 30 minutes prior to use.
  • Mix all marinade ingredients in a small bowl.
  • Pound chicken breasts between 2 sheets of waxed paper or plastic wrap to 1/4-inch thickness. Cut breasts in 1-inch wide pieces lengthwise.
  • Pour marinade in a zipper storage/freezer bag and add chicken strips. Seal the bag and "mush" it to distribute the marinade.
  • Place in refrigerator to marinate overnight.
  • Preheat grill to medium heat. Remove chicken from the zipper bag, thread a skewer through each chicken strip and place on a tray. Drizzle with additional oil and sprinkle with salt and pepper to taste. Discard marinade.
  • To prevent exposed parts of skewers from burning AND from getting too hot to handle, what I do is let the skewers overhang off the grill and for the ones I cannot do that with, I place a strip of aluminum foil under the exposed part- (see photo below)
  • Grill about 5 minutes each side or until juices run clear.


Serving: 1person | Calories: 144kcal | Carbohydrates: 4g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 147mg | Potassium: 231mg | Fiber: 1g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg