Chicken Satay

prep time:: 20 min
total time:: 45 min

Serves 4

We often like to make a chicken satay as a special summer dinner treat. Many times I have hosted friends to a simple chicken satay while simply sitting at the dock on a warm summer afternoon.

ingredients

Satay peanut sauce for dipping:

1 C peanut butter
1/4 C soy sauce
2 tsp red chili paste
2 tbsp brown sugar
1/4 C lime juice (2 fresh limes, squeezed)
1/2 C hot water

Chicken Satay:

1 1/2 - 2 lbs. boneless chicken thighs or breasts
1 C plain yogurt
1 tsp freshly grated ginger
1 tsp minced garlic (2 cloves)
1 tbsp curry powder

directions

Peanut sauce: Mix above ingredients – except hot water – until well blended. Add hot water to obtain desired consistency. Sauce should be smooth and slightly thickened. If you want to be fancy you can add an additional bowl of crushed peanuts to dip the chicken satay into.

1
Chicken Satay: Place individual chicken breast or thigh meat into re-sealable plastic bag. Gently pound chicken meat with a hammer until meat is about 1/4” thick. Repeat this process until all chicken has been pounded thin. Cut chicken into strips that are about two inches wide. Next, combine yogurt, ginger, garlic and curry powder into a bowl and mix well. Pour mixture into re-sealable plastic bag and add pounded chicken meat. Chill or refrigerate chicken and marinade for up to two hours.
2
Meanwhile get the grill hot, making sure to oil the grate using a paper towel dipped in vegetable or olive oil to ensure that your chicken satay will not stick. Thread each chicken piece on to a stainless steel skewer or bamboo skewer that has been soaked in water. Discard marinade. Grill chicken 3-5 minutes per side or until chicken is cooked. Serve chicken satay with peanut sauce in a bowl on the side for dipping.