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Grilled Thai Chicken Satay with Peanut Sauce Recipe - Cooking Index

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Grilled Thai Chicken Satay with Peanut Sauce

Chicken may be marinated, skewered and refrigerated the day before. Grill just before the party.

Type: Chicken, Poultry
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

  Grilled Thai Chicken Satay
2 lbs 908g / 32ozBoneless skinless chicken breasts - sliced 1/2" strips
1/4 cup 59mlLow-sodium soy sauce
1 tablespoon 15mlBrown sugar
2   Garlic cloves - minced
1 tablespoon 15mlMinced fresh ginger
2   Green onions - minced
1/4 teaspoon 1.3mlRed chili flakes
  Peanut Sauce
2 teaspoons 10mlPeanut oil
1/3 cup 20g / 0.7ozDiced yellow onion
2   Garlic cloves - minced
1/4 cup 59mlLow-sodium soy sauce
1 tablespoon 15mlLime juice
1 tablespoon 15mlLemon juice
1   Tabasco sauce - (more if desired)
1 teaspoon 5mlGround coriander
1/2 teaspoon 2.5mlGround cumin
1 1/2 cups 355mlCoconut milk
1 cup 198g / 7ozChunky peanut butter
30   Bamboo skewers - soaked for 30

Recipe Instructions

Preparation for Grilled Thai Chicken Satay: In a large bowl, combine soy sauce with the next five ingredients. Blend well. Add sliced chicken, cover and refrigerate for two to three hours.

Remove from refrigerator and thread one chicken slice onto each skewer. Grill over ash-white coals for three to four minutes on one side and then about two minutes on the other side. Be careful not to overcook chicken. Serve with Peanut Sauce on the side.

Preparation for the Peanut Sauce: Heat oil in a skillet over medium-high heat, add onion and garlic and saute for three to four minutes or until onions are translucent. Stir in remaining ingredients except peanut butter. Bring to a boil, stirring constantly. Reduce heat to low and stir in peanut butter until well blended. Serve warm. Serve as an appetizer with crisp vegetables.

Serves 6.

Home & Garden TV -- Home Grown Cooking - Episode 125


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