Chicken Satay/Saté
(Thai Skewers)
This
marinade can be used on chicken, beef, tofu, anything.
There are many recipes out there for Thai peanut sauce,
but I just buy a jar or bottle. Soak the bamboo skewers in water
for about an hour so they won’t burn on the grill. This
is pretty on a platter – garnished with fresh cilantro
leaves. Satay's are also great as an appetizer.
MARINADE:
1 teaspoon sugar
1 teaspoon dried coriander
1 teaspoon dried cumin
½ teaspoon salt
2 cloves garlic, minced fine
1 Tablespoon freshly grated ginger
2 Tablespoons canola (or vegetable) oil
1 Tablespoon soy sauce
1 lb. chicken (boneless, skinless) breasts or thighs, cut into one-inch strips
Bamboo skewers
Thai Peanut Sauce/Thai Satay Sauce, (purchased) as a dip
Mix marinade ingredients together in a bowl. Place
sliced chicken in a ziplock bag, pour marinade over and
toss in bag to coat. Let the chicken marinade for about
one hour. Thread chicken onto skewers. (Place several on
a skewer if serving as a main course, or just one if
serving as an appetizer.) Grill over hot coals until
just cooked through. Serve with Thai Peanut Sauce/Satay
Sauce.
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