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_sotey_01.jpg
chicken_sotey_02.jpg
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 milk

4 chicken breasts, thinly sliced
wooden skewers
1/2 lime

chicken_sotey_03.jpg

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.

November 29, 2007 | Filed Under Asian, Chicken, Dinner

11 Critiques 

Critiques & Opinions

11 Critiques to “Meat on a Stick”

  1. Katie on November 29th, 2007 2:27 pm

    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!

  2. Candace on November 29th, 2007 3:06 pm

    LOL Katie! Very Niiiice! You hear quite a bit of Borat inspired language in my house too!

  3. Mimi on November 29th, 2007 10:26 pm

    Mmmmmm! I love satay! The pictures are yummy, especially the pretty sauce!

  4. ian on November 30th, 2007 12:22 am

    nice

  5. Anne Marie on November 30th, 2007 1:17 pm

    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.

  6. Maura on November 30th, 2007 9:41 pm

    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! ;-)

  7. Maki on December 11th, 2007 12:44 am

    Don’t have to twist my arm, anything with peanut butter and I’m there!

  8. Anne Marie on December 14th, 2007 11:46 am

    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!

  9. Candace on December 14th, 2007 2:09 pm

    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.

  10. Kris on December 27th, 2007 3:11 am

    I always soak my sticks in water for at least 30 minutes before using. They stay nicer that way. Otherwise it looks really great!

  11. sorina on January 6th, 2008 7:01 pm

    You did a great job this makes me hungry!

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