Thursday, March 19, 2009

Grilled Chicken Satay

When I was a kid my mom would help out with church fundraisers, and this recipe always seemed to be a crowd favorite. Our church would sell hundreds of skewers over the course of a weekend during the big downtown festival. What can I say, the Unitarians know their food, although many of the Unitarians I know don't even eat meat, but I guess that eliminates the temptation to nibble on the goods. Either way this recipe is fantastic!

Satay Sauce

3 cloves garlic finely chopped

2 tsp. fresh grated ginger (if dried only use 1 tsp.)

2 T. Oyster Sauce

1 T sugar

1 T sesame oil

2 T Hoisin sauce

3 T white wine

2 T Ketchup

1 T chili powder
[I also add one dried red chili-chopped. We like it hot so omit the pepper if spicy food makes you nervous.]

1/2 C peanut Butter

salt and pepper

Mix all ingredients and divide in half. Cut chicken, beef or pork (you could probably use tofu with this too, but I never have) into strips or chunks then add to one half of the sauce and let the meat marinade in the fridge for at least 30 minutes to overnight. When you are ready to grill, thread the meat onto wooden skewers then place on the grill, grill pan or broiler pan.

They only take 2-3 minutes per side. To keep the wooden skewers from burning on the hot grill or under the broiler, place a piece of alum. foil under the skewers if on the grill, or over if using the broiler.

Use the rest of the sauce for dipping or for a batch another day. This sauce keeps well in the fridge.

I served the chicken satay skewers with rice and steamed asparagus... and of course a glass of white wine. Enjoy!


Shady Lady said...

These look amazing! I am so going to try this soon. Thanks for the recipe. And as usual...amazing photos!!

Out in Them Sticks said...

YUMMO... these looks right up my alley... and healthy too. I will definitely be trying these. Do you think soaking the skewers first would work as well as using foil?

Aliceson said...

I used to only soak the sticks but they still seemed to burn. I saw the foil trick on a grilling show on PBS. Works great.

The satay in these photos was cooked in my grill pan atop the stove and I didn't need the foil, but on the hot grill or under the broiler it's a must. My family doesn't complain about eating burnt wood anymore!

Kelly said...

The combination of ingredients doesn't look appetizing, but the end product sure does.

I'm working on getting over my bias against peanut butter in meat recipes.


Such Lovely Freckles said...

Yum. These do look delicious. Why do I always read here, when I'm hungry anyway? Hungry for breakfast that is. ;)

Rachel said...

Holy crap, this looks delicious. I'm starving!

sheila said...

OMG, those look incredible! Mmmmmm! Thanks for that receipe!

btw, just read your ice fishing post. For some reason, your ice fishing stuff fascinates me. Looks like so much fun. I like how you showed that big auger thing. I never knew it was that huge!

skyewriter said...

Chicken Satay is definitely my favorite Thai dish.

That peanut sauce is good on burgers, too (turkey or beef) I kid you not.

Blonde Goddess said...

That looks delicious. I'm going to try it. I wonder how the marinade would work for the vegetarian chicken strips made of tofu and veggies? My daughter is a vegetarian and I try to cook three vegetarian meals a week to compromise.

Sidhe said...

Yum! I'm going to make this as soon as I get back to the US!!!

Fiona said...

yummy! I think my kids would love this!

Anonymous said...

Looks delectable! Hmmmm...I'm not sure if I spelled that right. Oh well!