![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hyphenhyphenUrgSlM2jokGPjXcbh2RG2SuozLH38DFttaNMWkLwwB7W4ynb4hmzeU_C_iE2oSzz8qFIzeTwLJ3Nmf1n0qn8ip5Qv2eU60udt8wTqeDlkgXzumKfN-vhGARa9tFGDrQ9BOiFnJT9SN/s800/sat14%253A710.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquA9n4FfuXtJnyLDDAuMH_npKdqebSSj-wI8NN6J8ucqM0Sd7Zc7VPlYhkC7hkEj7AxsrvU0LxPUG0GaNxaid9Pn5VwSTausVKPFMNWdSwBsjC_7fRXArscV8npLxC0awHBNWeH54v2zO/s400/chi%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZdB6w3UoGBHKSZM1YBpRdCJQS5J2t8zGl8M0j0_c261Bkw0cbG7TCFiWZYS4jC4EIL4jR88pifVVDcnceGOMZP_W_a-jo6ahroq35-fAizL_OfGQHEqFTa8rcMm0GJouHpt6oQ9BY4Dg/s400/chi1%253A341.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSQAtjWHNkvp0kCSdMR3M6OWCjpbvXK2m5DuN5L4tZawcg-i80i_2EmzXYe1VT2-uTSlwKtZ79f-fv_dLNZi_sKHKjdKvNlPiHcjEsXu8tynHPCoDndtMkyXpGwX3QBvAKSbZbHa4APU0/s800/chi2%253A710.jpg)
Add one whole onion {coarsely chopped},
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge9vIcaRdoVsTKMqwHLwNogPidYk4kmEc0eb0FaBFNscu37DTxWNR3dPnkt-pIb5I5Bm0o1mSvJNS70pRXIZ-sUjuAVUzV54ov168XydCrP7hPCj9KvWhSMbLrZp1FgOJVT9waUpgVNKV/s400/chi7%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKmqjSWnTP2Hxy13GTRqmSPCiNgnbuxx4HW4oZeIIfZ7sdf1bVM8zWa4YqUhBkkXGVhWjo8a2YnrAlGVLrZoDLqNqYZzr8RlrqJLp1vDv-fsi5rYBw5SM0su1cypb1kgFQrTcgKFdiwWU/s400/chi9%253A341.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA68XZt9MBOinm38TRCq3UVm9gveApC2i61pkIUxSp-o40xWqyDpeptus5V0H5Rk1-YFetTXYi2vbZC_PdU9Kmlv5n4Z_PGuucGPCvFcyLwiiN45atxy8ylVUwZwjCCPCmNCGwHMcaFxqZ/s800/chi10%253A710.jpg)
Blend until smooth & pour over the chicken breast strips. Cover & refrigerate for 1 hour, or overnight.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzH_CSkZdXinuKigHnr9P4ODOpqdm0xQPjbvQbUTglubadKEo9lHxsNjXXrgQ4pFPFAVEZfTpJzwi-EDC4r3BtUS9m1fy9CfRcImOuD72NCBQDZTc1IVLk6mh-Mx46-HOJa5JjFv3bxYqE/s400/sat2%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bSQnEcFvdpClSmH4RDPeYpzGu2g6acml7hyphenhyphenV7x4E3_ACG5VxFxHbnIsc5vKqOA2TCOFsDJN4HSzNIrN9x7lZqgMVnfAuuoXDS5byKyyBnQqq9e8aaUIhEvwOMqRN7KjTIbFfUaszD_uS/s400/sat8%253A341.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPkvUnhqvtgbGAY0Fwf3obZYx5KRBxg_mHojxvVMONfRhPflciqqw2QPZhS6vK6VRXmcCQ6XyKI-QsPXnZJkNPq3zNrNcz4hdLOyJDO40RQJ8VCPwtY5OjjgjwFJW5dFX9H_qUFVMZTTC/s800/sat9%253A710.jpg)
Blend until smooth & reserve until ready to serve.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoUHe923MB1svMysiBCGAZxrGczP5zrDmg1B9oF4mNTOtOu43kgoyNbv_T4vg24zCFrwLH72j4OLx-Oe-S5HlZu-wBr8S2ZvqPxFiGTi1iP4JbOcXs2MsHjBiK5bjXuHFQsbjGCP43Rws/s400/sat10%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwYyseFp_FkPoDNGa2LRtTt6TdzOEAX7K62Uk-zBWAX5mcK20sUhmeoMYcFoUDvKlOPLm6NL7spo5tcgk1lNseIqOBHoURFvrD6KL3tipCd303ij3eSfvJ-JNltXjT4GxZb22Xa8mDTR4/s400/sat11%253A341.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_iVpydH8q6zXhhm_SB6jZtvbD2DRBxoHVVju01rVFh6vk4TaWrzHW9utLjikZFI5URaMoH7Z022JhA3sua11ZXNZBkTJ7Ziw1A_3DzioDMKfsbRVhIeCEOaisvlCiTb4PaZdhnwezA1x/s800/sat12%253A710.jpg)
Serve with the Peanut Sauce for dipping.
Chicken Satay
Adapted from Martha Stewart LivingMakes 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 MagazineMakes 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.
8 comments:
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
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.
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!
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.
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!
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!
@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! :)
I must say, when more than one posts makes me want to comment…then you go on my list of favorites to keep checking in on. This salad looks so good and I will be putting it on my list of things to try!
http://tasteusa.blogspot.com
Post a Comment