Thai Chicken Satay With Spicy Peanut Sauce

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Anyone who knows me can tell you- I LOVE Thai food!  Here’s my version of the classic chicken satay with peanut sauce. It can either be made in the oven (using the broiler) or on the grill. The version I’m making will be done on the grill. Let’s get started.

Ingredients:

2 large skinless chicken breasts pounded thin.

  • For the marinade :
  • 1 large clove of Garlic, crushed
  • 1 chili pepper, chopped
  • 2 tablespoons Soy sauce
  • 2 tablespoons  oil (vegetable or olive)
  • 1 tablespoons seasame oil
  • 1 teaspoon Honey
  • 1 bay leaf
  • Wooden skewers, soaked in water for a minimum of 1 hour
  • For the sauce:
  • 2 tablespoons  oil (vegetable or olive)
  • 2 green onions, chopped
  • 1 chili, chopped
  • 1 clove of Garlic, crushed
  • 2 heaping tablespoons Peanut Butter
  • 1 teaspoon Honey
  • 1/2 can Coconut milk
  • 1 teaspoon Fish sauce
  • 1 tablespoon Soy sauce

Pound your chicken breasts till the are approximately 1/4-1/2 thick and cut in 1″ x 3″ slices and place in a non reactive bowl.  Combine the garlic, chili pepper, soy sauce, oils, honey, bay leaf and mix well.  Pour the marinade mixture over the chicken, stir and coat well.  Cover and allow the chicken to marinade at least 4 hours or overnight.  (Notice the new Autumn Harvest mixing bowl. It was purchased at the local Salvation Army for $1.49 what a great way to showcase my new purchase.)

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Next get your wooden skewers soaking, they need to soak for at least 1 hour in water.  If you don’t have wooden skewers on hand, metal skewers work just fine.

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Time to make that awesome peanut sauce.  Combine the oils,green onions, chili, garlic, peanut butter, honey, coconut milk, fish sauce and soy sauce. Mix or blend well.  I usually use a small food processor.

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Now comes the fun part, the assembly.  Take your skewers and carefully thread the chicken over and under so it will stay secure while you grill.  Place 1-2 pieces of chicken (depending on the size) on each skewer leaving at least 3 inches at the bottom of the skewer.

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Spray your grill with cooking spray and preheat your grill  to atleast 350-400 degrees.  Using tongs, grill each side for approximately 6-8 minutes or until done.  You want the juices to run clear but you don’t want the chicken dry.

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I like to heat my peanut sauce so it is warm when I serve.  I usually just add it to the top rack of the bbq while I’m making the satay.  (gotta love that Corningware) Serve with warm rice and a small salad.

If you have tried my recipe, I would love to hear your feedback!

Enjoy!

 

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