Since the northeast’s winter has been so brutally cold, we were thrilled to welcome in a 55+ degree day with grilling. The chicken satay turned out to be a winner, so I’m adding it to the 5 Petey Thumbs Up list.
Chicken Satay with Thai Peanut Dipping Sauce
This dish has a nice Thai flavor, but the chicken skewers are good enough to eat without the peanut sauce if you prefer.
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For the marinade
- 3-4 lbs of chicken breasts
- 5T soy sauce
- 4T lime juice (from approx. 1 lime)
- 3t turmeric
- 3t cumin
- 5t coriander
- 3T vegetable oil
For the peanut dipping sauce
- 1/4-1/2 c peanut butter (depending on your peanut-y preference)
- 3T brown sugar
- 3T soy sauce
- 1t coriander
- 1t cumin
- 1/2t turmeric
- 1 clove garlic, roughly chopped
- 1/4 c hot water (adjust amount to get desired consistency)
- 3T cilantro, chopped, for garnish
- Lime wedges for garnish
- Skewers soaked in water for 30 minutes
- Chop chicken into even skewer-sized pieces and place in seal-able gallon bag. Mix all marinade ingredients in a bowl, whisking in oil at the end. Cover chicken pieces with marinade, seal bag, and put in refrigerator for at least 1 hour, but several hours is better.
- Put all dipping sauce ingredients in a food processor, except water. Add the hot water, more or less, to get the consistency you desire. Taste and adjust any of the seasonings you prefer.
- Remove chicken from bag and place 3-4 pieces on each skewer. Grill for 10 minutes or until cooked through. Sprinkle with cilantro and garnish with lime wedges. Pass the dipping sauce.
The Excellent Wife http://theexcellentwife.com/