Chicken Satay with Lemon Marinade

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Pluck the thyme leaves from the stalks and roughly chop them. Mix the thyme with lemon zest, lemon juice, and olive oil. Place the chicken pieces and marinade in a freezer bag, seal it, and refrigerate for at least 30 minutes.
Soak 6 wooden skewers in lukewarm water during the marinating time. When the chicken has finished marinating, remove it from the freezer bag and reserve the marinade for basting.
Thread the chicken pieces onto the soaked skewers. Oil the grill grate thoroughly. Heat the grill to medium-high. Grill for 6-8 minutes total, turning to cook all sides evenly. After 3-4 minutes, brush the reserved marinade on both sides. Season with salt and pepper. Chicken is cooked when the internal temperature reaches 74°C (165°F).
Thread the chicken pieces onto the soaked skewers. Heat a coated pan to medium-high and add 2-3 tablespoons of olive oil. Pan-fry for 6-8 minutes total, turning to cook all sides evenly. After 3-4 minutes, brush the reserved marinade on both sides. Season with salt and pepper. Chicken is cooked when the internal temperature reaches 74°C (165°F).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.