Terrific as as snack or party food, Chicken Satay is a favorite dinner at my house as well. Last night I served it with steamed broccoli, and a lightly seasoned Asian-style slaw. Traditionally the chicken is served on lettuce leaves, I skipped the lettuce this time.
If you do an internet search you will find slight variations in the seasonings used for the chicken marinade, and the peanut dipping sauce ~ these are the recipes I usually use, both are slightly simplified versions. I use curry in the yogurt marinade instead of ground cumin, coriander and tumeric, and increase the garlic a bit. For the peanut sauce I don't use coconut milk, and opt for creamy peanut butter rather than grinding peanuts ~ it's delicious! :)
Chicken Satay with Peanut Dipping Sauce
Makes about 20 skewers
1 cup plain yogurt
2 teaspoon freshly grated ginger
2 teaspoon minced garlic
1 tablespoon curry powder (I use Madras brand)
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
wooden skewers, soaked in water 15 to 20 minutes (so they won't burn while grilling)
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Sliced fresh limes
Peanut Sauce (recipe follows)
To make the marinade: Combine the yogurt, ginger, garlic, and curry powder in a mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until all strips are coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, but no longer than 2 hours.
Thread the chicken pieces onto the soaked skewers like ribbon candy (see photo.) Place a grill pan over medium heat, just before placing the chicken on the grill, brush grill with oil. Cook the chicken satays for 3 to 5 minutes on each side, until cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; serve peanut sauce in a bowl on the side.
This makes plenty, about 3 cups. (I usually halve the recipe.)
1 cup creamy (smooth) peanut butter
1/4 cup soy sauce (low-sodium works fine here)
1 to 2 teaspoons red chili paste
1 to 2 tablespoons honey, or brown sugar
juice of 2 limes
1/2 cup hot water
chopped peanuts, for garnish
In a food processor or blender combine the peanut butter, soy sauce, red chili paste, honey or brown sugar, and lime juice until smooth. With motor running, gradually add enough hot water to thin to desired consistancy (you don't have to use it all.) Transfer sauce to serving bowl, garnish with chopped peanuts if desired.
Use as a dip or drizzle with the Chicken Satay.
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