Chicken Satay
Chicken Satay is a great hors d oeuvre for your next party.
Yield about 50 pieces
Ingredients:
3 pounds chicken breast
Marinade:
2 Tbsp oil
1 Tbsp lemon grass, minced
1 clove garlic, minced
1 Tbsp madras curry powder
2 tsp honey
1 Tbsp fish sauce
1 tsp chili garlic sauce
Peanut dipping sauce:
2 Tbsp canola oil
1 Tbsp garlic, minced
½ onion, minced
1/8 tsp cayenne pepper
1 lime, zest only
½ tsp madras curry powder
1 – 2 inch piece lemon grass, cut ½ lengthwise
1 cup coconut milk
1 cup whole milk
2 Tbsp fish sauce
¼ cup light brown sugar
1 lemon, juice
½ cup creamy peanut butter
Slice the chicken into strips, about 3 inches by ½ inch thick.
Combine all the marinade ingredients. Add the chicken strips and let marinate for a few hours or overnight.
For the sauce, heat a pot over medium heat. Add the oil. Add the garlic and onion sauté until the onion is translucent. Add all the remaining ingredients except for the peanut butter. Bring to a simmer and cook for 5 minutes. Add the peanut butter and cook for an additional 5 minutes. Serve at room temperature.
If I am serving satay at home, I will soak the skewers in warm water for 10 minutes, skewer the chicken, then grill. I tend to leave the grill open and leave the ends of the stick over a cool side of the grill. If I am serving These at a party, I grill the chicken stips off the stick , then when I am ready to serve, I skewer the cooked chicken and I reheat then in the oven.
Heat a grill to medium heat. Place the strips of chicken diagonally across the grill grates so they do not fall through. Cook for about 4 – 5 minutes per side. Serve hot with peanut dipping sauce.
Lindsay Martin
Dorset, VT