Golden Dijon Spicy Chicken Satay

Golden Dijon Spicy Chicken Satay

Prep Time

20 minutes

Cook Time

5 minutes


20 people

For this festive appetizer, we grilled juicy marinated chicken tenders skewered on bamboo sticks, and basted them with a tangy-sweet honey mustard BBQ sauce spiked with sweet chili sauce. Simply delicious! 

Why Try? The perfect appetizer for entertaining, these sizzling-hot glazed chicken skewers turn any gathering into a special event!

Foodie Byte: Soak bamboo skewers in water for 1 hour to prevent burning on the grill. We like to prepare these skewers ahead so we can relax and enjoy the party; pound chicken tenders, marinate and thread on bamboo skewers the day before serving. Then simply grill and baste with sauce to serve.

This is a featured recipe from our fall Harvest Party. Click here to read the story and see the rest of the party menu.

Recipe complements of French’s Foodservice.


  • 2 cups Cattlemen's® Carolina Tangy Gold BBQ Sauce
  • 1 cup Frank's RedHot® Sweet Chili Sauce
  • 1/4 cup French's® Dijon Mustard
  • 4 teaspoons fresh lime juice
  • 40 thinly pounded chicken satays (white meat)*
  • Olive oil, as needed
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons garlic, minced
  • Scallions, chopped, as needed for garnish
  • Bamboo skewers, soaked in water


  • 1 To make the satay sauce, combine Gold, Sweet Chili, Dijon and lime juice. Set aside until needed.
  • 2 Marinate satays in olive oil, salt, pepper and garlic for 1 hour, refrigerated.
  • 3 Grill satays, generously brush with sauce (at room temperature or slightly warm) and garnish with scallions.
  • 4
  • 5 *Thread chicken on pre-soaked skewers



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