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Bamboo Skewered Chicken Satay

Ingredients

  • 2 whole boneless chicken breasts (about 1-1/4 lb)
  • 32 7″ bamboo skewers, soaked in water 15min

Marinade

  • 2 tsp peeled and chopped fresh ginger root
  • 2 tsp curry powder
  • 2 tbs fresh lime juice
  • 1/2 cup hot water

Dipping sauce

  • 1/3 cup smooth peanut butter
  • 1 clove garlic, chopped
  • 2 tbs fresh lime juice
  • 2 tbs soy
  • 1/8 tsp cayenne pepper
  • 1/3 cup water
  • pepper to taste
  1. Make the marinade (up to 2 days in advance if kept covered & chilled): combine all ingredients in a blender until smooth. Strain through fine sieve into bowl and let cool.
  2. Make the dipping sauce (also up to 2 days in advance if kept covered & chilled):
  3. Combine all ingredients in a blender until smooth. If too thin, add more peanut butter. If too thick, add water. Taste and add pepper as desired.
  4. Cut chicken lengthwise into 1/4″ strips (8 strips per 1/2 breast). Thread lengthwise onto skewers (1/skewer). Season with salt and pepper to taste.
  5. Marinate covered and chilled for at least 1 hr, but no more than 3 hours (or meat will break down).
  6. Grill on oiled rack over glowing coals 1-1/2 min/side, or until cooked through. Serve with dipping sauce.

 

 

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