Meat on a Stick
You just can’t go wrong with meat on a stick. Its not exactly the classiest thing to eat, but when made with a Thai flair, its delish! I’ve made a few different Chicken Satay recipes, but this is the combination of several, and I’m quite happy with the outcome.
I didn’t plan very well, and only had a little bit of fresh ginger left, so I put it all in the marinade. Although the sauce called for it, I was planning to skip it when I remembered I had some candied ginger left from Thanksgiving. So I added a chunk of it to the dipping sauce as it simmered… and it worked, you could taste the ginger! *Insert best Borat voice* Great Success! :)
Chicken Satay Recipe
Marinade
2 cloves garlic, finely minced
1 tbsp ginger, grated
1/4 tsp crushed red pepper
1/2 tsp turmeric
1 tsp cumin
3 tbsp soy sauce
3 tbsp brown sugar
1 lime, juiced
1/4 c unsweetened coconut milk4 chicken breasts, thinly sliced
wooden skewers
1/2 lime
Sauce
1/2 c peanut butter
1 1/2 c unsweetened coconut milk
3 tbsp soy sauce
1/2 lime, juiced
3 tbsp brown sugar
1 inch ginger, peeled and crushed
2 cloves garlic, crushed, but not chopped
1/8 tsp cayenne pepper (use less if you don’t want too spicy)
pepper
salt
1. Whisk all marinade ingredients in a large bowl and add the sliced chicken. Stir well and refrigerate for at least 2 hours. Place wooden skewers in a shallow dish and cover with water and let soak for at least an hour.
2. Combine all sauce ingredients except salt in a small sauce pan and bring to a simmer over low heat, stirring often. Let simmer for about 20 minutes. Taste the sauce, and you may need to add a little salt and another squeeze of lime to round out the flavors. Strain into a small serving dish and let cool. Serve warm or at room temperature. This can be made ahead of time and warmed a little when served.
3. After chicken has marinated, drain it from the marinade and thread onto the wooden skewers. Grill for about 6-10 minutes per side, until brown and cooked through. Squeeze the half lime over the grilled chicken before serving. Serve with the dipping sauce.
Makes 4 Servings
Note: You can also broil the chicken in the oven, right under the broiler element. Keep an eye on it and turn every 5 minutes to avoid burning.
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Ohmy gosh, Candace! #1) Seriously I have a group of friends who ALWAYS request my chicken satay and call it “chicken on a stick”. lol. and #2) My SIL and I can NOT stop talking like Borat…for like 5 months now that’s all we can do around each other! So for that, this is your best post EVER! LOL!
LOL Katie! Very Niiiice! You hear quite a bit of Borat inspired language in my house too!
Mmmmmm! I love satay! The pictures are yummy, especially the pretty sauce!
nice
This looks great! One thing I always do is throw some fresh chopped parsley in the peanut sauce (and in the marinade for that matter, as well!) Looking forward to trying your recipe.
Mmmm. I love peanut sauce. Too bad DH hates it. By the way, I’m a new DBer this month, too. I’m so excited… no, intimidated… no, EXCITED you’re joining, too! ;-)
Don’t have to twist my arm, anything with peanut butter and I’m there!
I realized the other day when I was making peanut sauce, that I definitely wrote parsley when I meant to say cilantro. I’ll bet that would be weird. Hope you didn’t try parsley peanut sauce, lol!
Anne Marie… I knew you meant cilantro! :)
My hubby hates cilantro… so I can only use it in small doses. :( I, on the other hand love it and could eat tons of it.
I always soak my sticks in water for at least 30 minutes before using. They stay nicer that way. Otherwise it looks really great!
You did a great job this makes me hungry!