May 25, 2017

Chicken Satay

A Winner Any Night of the Week

I can say without a doubt, this Chicken Satay recipe makes the best satay I have ever tasted. I make it almost every week and have started making quadruple batches of the marinade to keep on hand. This has been going on for months.Fresh garlic. Fresh ginger. Fresh lime. Lemongrass. Pepper flakes. Curry. Cardamom. Such great flavors. Mix all that with some fish sauce, soy sauce, olive oil, and agave, and you got a completely delicious way to season your chicken.Once you have the marinade ready, you add it to your chicken.
I usually let it marinade overnight but 30 minutes works too. Then, it’s ready whenever you are. This is where uniform size pays off. Each will bake at the same rate, all coming out tender and delicious.
Look for the peanut sauce that I’ll post separately next. Find it here!Enjoy!

-Cyndi

 

Spicy Chicken Satay

2 pounds skinless, boneless chicken breasts

2 tablespoons soy sauce

2 tablespoon fish sauce

2 tablespoons honey or agave

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon curry powder

1 teaspoon cardamom

1 tablespoon finely chopped lemongrass

1 tablespoon dried chili flakes, or to taste

 

Cut chicken into thick strips, as evenly-sized as possible. Place in one-gallon plastic bag. In medium bowl, mix soy sauce, fish sauce, honey, olive oil, lime juice, garlic, ginger, curry powder, cardamom, chili flakes, and lemongrass. Add to plastic bag. Mix to coat all chicken pieces. Refrigerate at least 30 minutes (or overnight) to marinate.

Preheat oven to 400 degrees. Place chicken on metal skewers then on large baking pan with sides. (If using wooden skewers, soak in water 15 minutes first.) Bake just until pink disappears, about 5 minutes on each side. (Alternately you can grill over medium high heat and they will cook a bit faster.)  Serve with peanut dipping sauce. Refrigerate any leftovers. They taste great reheated. Makes about 12 skewers or servings, depending on size.

-Recipe from Blue Ribbon Group