Chicken Satay

Don’t you just love to eat food on a stick?  I do!  Vegetable kabobs, meat kabobs, chicken kabobs, shrimp kabobs…pretty much anything skewered and cooked on the grill gets an A+ in my book. So last week I decided to make this Chicken Satay that I really love. It’s very simple to make and full of flavor.  Served with peanut sauce for dipping, it’s a natural combination of two of my favorite things. One time I served antipasto skewered on a stick as an appetizer for a big party so I thought why not serve some Chicken Satay that way as well?  It makes a really fun, unique appetizer for your next party!  Of course, you can always just pile them on a platter with a bowl of peanut sauce and you’re good to go.

Cut the chicken into strips and thread them on a skewer, or just cut them in cubes.  It really doesn’t matter, whatever you prefer.  But if you want to serve them in a shot glass like I did in the picture above, I recommend thin strips so they fit in the glass!  Let the chicken sit in the marinade for a couple hours in the refrigerator for best flavor.  Then just put them on skewers (if you use wooden skewers be sure to soak them first so they don’t burn) and cook on the grill until they’re cooked through.  If you’re like me and don’t have a grill at the moment, use a grill pan or the broiler.

Typically in Thai restaurants you will be served a cucumber type relish with Chicken Satay.  The coolness of the cucumber paired with the sweet tang of the vinaigrette plays nicely off the spicy peanut sauce. Check out my Thai Cucumber Salad and Peanut Sauce recipes to accompany these Chicken Satay skewers …it’s really fantastic!

Chicken Satay

Ingredients

Scale 1x2x3x

• 2 chicken breasts, slice lengthwise in 1/4″ thin strips
• 1/2 C. coconut milk
• 1 Tbls. curry powder
• 1 tsp. coriander
• 1 tsp. sugar
• 1/2 tsp. salt
• 8 wooden skewers (soaked in water to prevent them from burning on the grill)
• Serve with:
• Peanut Sauce
• Thai Cucumber Salad

Instructions

1. Soak wooden skewers in water at least 30 minutes prior to cooking.
2. Combine coconut milk, curry, coriander, sugar, and salt in bowl.
3. Slice chicken (I like to pound my chicken a bit with a mallet to flatten them so they’re an even thickness), add to marinade and place in refrigerator a couple hours for best flavor*
4. Thread chicken on skewers and cook on grill or in the broiler until chicken is cooked through (cooking time will depend on how thick the chicken pieces are).
5. Serve with peanut sauce for dipping and a side of cucumber salad.
6. *I’ve made this before with only marinating the chicken for about a half hour and it’s still fantastic!