Wednesday, July 15, 2009

Chicken Satay with Peanut Sauce


I've made the marinade in this recipe countless times. I use it for making these Chicken Satay skewers, but also as a marinade for grilled chicken breast, or flank steak.
The Bozos love it & especially love eating off skewers. They call it "Chicken on a stick".
It's a great party appetizer too!
If you double the recipe, as I almost always do, it makes enough for a crowd...about 40-50 pieces. I like to make a big batch & freeze the cooked skewers for another time. They can easily be reheated in a 350 degree oven for about 10-15 minutes.


Begin by trimming 1 1/2 pounds of boneless, skinless chicken breasts & slicing them into thin strips. Then, begin the marinade by putting 1 tablespoon of chopped ginger into a blender.

Add one whole onion {coarsely chopped},

4 cloves of garlic {smashed}, 1/2 cup low-sodium soy sauce, the juice from one lemon, 2 tablespoons of sugar, 1/2 teaspoon ground cumin & 2 tablespoons of toasted sesame oil.

Blend until smooth & pour over the chicken breast strips. Cover & refrigerate for 1 hour, or overnight.

To make the Peanut Sauce, again chop some ginger & garlic. You will need 2 cloves of garlic & 1-1" piece of fresh, peeled ginger. Coarsely chop them & add to a blender. Add 2 tablespoons of low-sodium soy sauce, 1/4 cup rice vinegar, 1 tablespoon of light brown sugar, a pinch of red pepper flakes & a 1/2 cup natural, smooth peanut butter.

Blend until smooth & reserve until ready to serve.

When you are ready to cook the chicken, preheat a grill on high heat. Thread the chicken onto skewers. If you are using bamboo {which I prefer, but didn't have any on hand}, soak them in water before using. Grill the skewers, uncovered for 3-4 minutes per side. Because of the sugar in the marinade they will brown quickly, so keep an eye on them.

Serve with the Peanut Sauce for dipping.

Chicken Satay

Adapted from Martha Stewart Living
Makes 20-25 appetizer size skewers

1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon chopped fresh ginger
1 onion, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup low-sodium soy sauce
1 lemon, juiced
2 tablespoons sugar
1/2 teaspoon ground cumin
2 tablespoons toasted sesame oil
Water

Cut the chicken breasts into thin strips, about 3 inches long & put them in a container, or resealable bag.
Combine the remaining ingredients in a blender & puree until smooth. Thin with a bit of water, if necessary. Pour the marinade over the chicken & chill for at least one hour, or overnight.
Preheat a grill. Thread the chicken onto skewers. If using bamboo skewers, soak them ahead of time in water, to prevent burning.
Grill for 3-4 minutes per side.
If desired, serve with Peanut Sauce.
Click here for the printable recipe.

Peanut Sauce

Adapted from Everyday Food Magazine
Makes about 1 cup

2 cloves of garlic, coarsely chopped
1" piece of fresh ginger, peeled & chopped
1/2 cup smooth, natural peanut butter
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon light brown sugar
pinch of red pepper flakes
Water to thin

Combine all of the ingredients in a blender, or food processor & blend until smooth.
Add water as necessary to thin to desired consistency.
This is a great dipping sauce for Chicken Satay.
Click here for the printable recipe.

7 comments:

Justine said...

I wouldn't think of adding cumin to the marinade, but it's such a great spice (one of my favorites) and sounds like it add a nice flavor to the chicken. Also, I use Teddie PB, too!

Justine

Jeff said...

This recipe is great. I would use a bit less ginger in the peanut sauce, but that's a personal taste. Also, just for kicks, instead of using water to thin the peanut sauce, try using coconut milk; it will add a nice aftertaste.

Jaja said...

hi! Found your blog through Foodgawker. I was looking for a peanut sauce and found yours to be the easiest. Love it! thanks for sharing!

Anonymous said...

This is the first proper meal (i.e. not out of a box!) I have ever cooked for my family. It was a great success with both the adults and young children. Next time I cook it, I will presented it as a starter. Thanks for sharing, your site is top of my bookmarks! Regards, Luke from Ireland.

ashley said...

I know this is an old recipe on your blog but I found it on Pinterest. I have been looking for a satay replacement since I moved away from my favorite Thai restaurant and you completely nailed it! I will be making this again and again!

TyniTown said...

Hi there,

I also found this on Pinterest. This looks delicious and easy for a party - exactly the satay recipe I was looking for. Question though, it says 1.5 pounds of chicken makes 40-50 pieces. That doesn't seem quite right... Is there a typo?

Thanks!

kate said...

@TyniTown -

Yes, there is a typo - it's fixed. Thanks for catching that!

For the recipe, you'll need 1 1/2 pounds chicken breast (or about 4 chicken breast halves). That will yield you 20-25 skewers.

Keep in mind the skewers are appetizer size, each being about 3" long. As a main course this would feed anywhere from 4-6 people...depending on the appetite of the crowd you're feeding. As an hors d'oeuvre plan on 2-3 pieces per guest.

Hope that helps! :)

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