Chicken Satay Recipe - Cooking Index
Chicken Satay Recipe - Cooking Index
Satay is a popular, simple appetizer on a stick often sold by street vendors in Thailand. Serve the satays on a platter and let guests help themselves to the spicey-sweet peanut sauce and cooling cucumber salad. The flavors go together wonderfully.
Type: Chicken, Poultry| Marinade | ||
| 1 tablespoon | 15ml | Tumeric |
| 1 tablespoon | 15ml | Cumin |
| 19 oz | 539g | Canned coconut milk - (abt 2 1/4 cups) |
| 4 tablespoons | 60ml | Fish sauce |
| 1 tablespoon | 15ml | Curry powder |
| Meat | ||
| 2 lbs | 908g / 32oz | Chicken tenders |
| Wooden skewers - soaked in water | ||
| For at least 30 minutes | ||
| Condiments | ||
| Peanut Sauce For Satay, (see recipe) | ||
| Sandy's Simple Cucumber Salad, (see recipe |
In a large bowl or plastic sealable bag, combine the marinade ingredients, adding the chicken tenders last and making sure they are thoroughly coated. Allow to sit at least 15 minutes, preferably overnight.
At grilling time, preheat or prepare the grill for medium-high heat. Thread the chicken tenders lengthwise onto wooden skewers. Discard the marinade. Grill 2 to 3 minutes or until cooked through. Or, working in batches, pan fry in a large skillet over high heat using a little oil.
Serve the satay on a platter with Sandy's Simple Cucumber Salad and Peanut Sauce on the side.
This recipe yields 12 satays.
Source:
Thai Pure & Simple by Somnuk (Sandy) Arpachinda
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