Wednesday, March 13, 2013

Chicken Satay

Here is the version of chicken satay that Sal and I enjoy at home!
I'm not sure how authentic this is when compared to real Thai, but we've had satay at a few restaurants, and it is similar enough. My favorite is hard to can get it as an appetizer from Bangkok 96, the best Thai food you can get in the Metro-Detroit area!

Apparently this is Thai-food week for us...we got take-out on Sunday, made the Thai chicken quinoa, and now this. This was actually supposed to be our meal a while back, I just got very busy and didn't end up fitting it in, so here it is now, conveniently with the others. Unlike the quinoa dish, this is not spicy. I'd say it is predominately curry and nutty tasting.

4 tablespoons creamy peanut butter
1/3 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce (Sriracha)
3 skinless, boneless chicken breasts, cut into strips

1. Combine and mix soy sauce, lemon/lime juice, brown sugar, curry powder, garlic and hot pepper sauce.
2. Melt peanut butter and add to marinade. I melt via microwave on medium heat for about 30-40 seconds.
3. Once the chicken is cut, place the chicken breasts in the marinade and refrigerate. I just toss everything into a quart-sized ziplock and every now and then (when I think of it) I mush everything in the bag around and flip over so everything is getting the marinade.
4. Let the chicken marinate at least 2 hours, overnight is best.
5. Grill!--Preheat a grill to high heat (outdoor or kitchen, here is the one we use). If on outdoor grill, weave the chicken onto skewers, then grill for 5 minutes per side. Indoor grills vary depending on type, so please consult your manual. For me, it usually takes a little bit longer (7 min per side) and I don't put the chicken on skewers unless they are all exactly the same thickness (and they usually aren't).
If you do not own a small grill, there are also cast iron grill pans (something like this) that are less expensive and would make for a good investment so you can grill inside when you need to. :)

Best served over a nice bed of brown rice!

1. Remember, anytime you are handling raw chicken, make sure you wash your hands before you touch anything else. You will deal with it a few times here...and when you flip the raw chicken with a utensil, make sure you use a different one when you actually remove the cooked chicken from the grill.
2. After you have grilled both sides, check to verify the chicken is cooked completely by making a cut in the thickest piece. If it is done, the rest probably are. If it is not, wait 1-2 minutes and check the next thickest piece.
3. If using an indoor grill, it is likely you will have more chicken than room on your grill. Once you remove a batch, put it in a small dish lined and covered with aluminum foil to help keep the chicken warm while you finish cooking the rest. Before adding the next round of chicken to the grill, fold together a few paper towels and dampen entirely with room temp/cool water. Carefully wipe the marinade that has inevitably stuck to the grill to have a fresh surface for the next grilling.

If you want, you can also purchase various sauces for dipping. We own a Thai peanut dipping sauce. You can find this in the world food's section of your local grocery store.

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