PB&J Chicken Satay

Known to television viewers as the Mississippi belle whose low-key demeanor, disguised nerves of steel and true culinary skills, Whitney Miller crushed the competition and became the first winner of Master Chef. Here is her fabulous recipe for PB&J Chicken Satay.

Recipe courtesy of Whitney Miller. You can find out more about Whitney in our Lifestyle Magazine.

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  • 1⁄4 cup (60 ml) red pepper jelly
  • 1 1⁄2 tsp (8 ml) soy sauce
  • 1⁄8 tsp (1 ml) ground coriander
  • Pinch ground ginger
  • 1 garlic clove, minced
  • 2 lbs (900 g) chicken tenderloins, cut into 1 in (3 cm)


Mix the first five ingredients together in a medium bowl. Spoon a few tablespoons of the marinade in a small bowl and set aside. Skewer the chicken cubes closely together on the Flexible Skewer. Add the skewered chicken to a large resealable bag; add the marinade and refrigerate for 1 to 2 hours.

For the peanut sauce, whisk together all of the ingredients in a small bowl. Set aside.

Set the EGG for direct cooking (without the convEGGtor) at 400°F/204°C.

Cook the skewered chicken for 3 to 4 minutes on each side until done. Transfer to a serving plate. Lightly brush the reserved marinade over the chicken; serve the Chicken Satay with the peanut sauce (recipe below).

Peanut Sauce Ingredients

  • 3 tbsp (45 ml) natural creamy peanut butter
  • 3⁄4 cup (180 ml) canned unsweetened coconut milk (top white part only)
  • 2 1⁄2 tsp (12 ml) soy sauce
  • 2 tbsp (30 ml) chicken broth
  • 1 garlic clove, minced
  • 1⁄2 tsp (3 ml) finely grated yellow onion
  • 1 1⁄2 tbsp (22 ml) dark brown sugar
  • 1 tsp (5 ml) lime juice

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