Thai Chicken Satay with Peanut-Pumpkin Sauce

Thai Chicken Satay with Peanut-Pumpkin Sauce

In this recipe:

based on 24 reviews
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15 min.
85 min.
10 servings (3 skewers per person)

Thai Chicken Satay with Peanut-Pumpkin Sauce features skewered morsels of succulent grilled chicken served with a zippy peanut-pumpkin sauce. Great for a taste-tempting appetizer or main dish.


  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup creamy or chunky peanut butter
  • 2 green onions, chopped
  • 2 cloves garlic, peeled
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons granulated sugar
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 lb. boneless, skinless chicken breast meat, cut into 1-inch pieces
  • 2 large red bell peppers, cut into 1-inch pieces
  • 2 bunches green onions, cut into 1-inch pieces (white parts only)
  • 30 (4-inch) skewers
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PLACE pumpkin, evaporated milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar and cayenne pepper in blender or food processor; cover. Blend until smooth. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover. Reserve remaining pumpkin mixture. Marinate chicken in refrigerator, stirring occasionally, for 1 hour.

ALTERNATELY thread chicken, bell peppers and green onion pieces onto skewers. Discard any remaining marinade.

PREHEAT grill or broiler.

GRILL or broil, turning once, for 10 minutes or until chicken is no longer pink. Heat remaining pumpkin mixture; serve with satay.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.

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Pumpkin Perfect

This has to be the most Savory / filling dish ever. we probally could have cut the dipping ingredients in half. We had some to throw away. We served w/ brussel sprouts and grilled Zucchni. Every one I told about the recipe turned their nose up at it....They have no idea what they are missing.

- angie leggett from HAZLEHURST, GA

Thai Pumpkin Satay

This is an excellent way to use pumpkin. I've grown up with rarely eating pumpkin in anything except at Thanksgiving and Christmas. This recipe makes a appetizing and yet healthy addition to the diet.


a change of pace

This recipe caught my notice because my husband loves pumpkin so I'm always on the alert for different ways to use it. The non-traditional use of pumpkin especially appealed to me. The results were delicious - the pumpkin satay will definately be making a return appearance.

- Linda Weir from LANCASTER, PA


This was a very interesting recipe. My husband kinda looked at me like I was nuts, but he changed his mind. turned out pretty good.

- Rebecca Gray from Oswego, KS

Tia Pumpkin Satay

Great recipe. Yummy!!!!!, Tasty!!!!! Delicious!!!!!

- Phyllis Wiedner from HIGHLAND, IL

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • Calories: 150
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 1.5g (9% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 190mg (8% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 5g
  • Protein: 15g
  • Vitamin A: 80% of DV
  • Vitamin C: 110% of DV
  • Calcium: 6% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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