Sunday, April 25, 2010

Chicken Satay

3 lbs. boneless skinless chicken breasts

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. soy sauce
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil

Mix marinade ingredients. Cut chicken into 1 1/2-2 inch cubes. Add to mixture and marinate at least two hours.
Soak skewers in water for 20 minutes. Thread chicken pieces onto one end of skewers. Broil or barbecue, basting with marinade. Serve with peanut sauce for dipping.

Peanut Sauce:
1 2/3 c. peanut butter (chunky or creamy)
1/2 tsp. hot chili sauce
3 cloves garlic, crushed
5 tbsp. honey
1/4 -1/2 tsp. cayenne pepper
1/3 c. lime juice
1/3 c. soy sauce
2/3 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

Frozen instructions:

Cut up chicken and place in freezer bag with marinade. Freeze immediately. Prepare peanut dipping sauce as directed and freeze.

To prepare from frozen, thaw chicken in refrigerator 24 hrs+. Cook as directed above. Thaw peanut sauce and serve room temperature with cooked chicken.

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