Prep: 25 minutes
Inactive: 2 hours
Cook: 10 minutes
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 Tablespoon curry powder (or less depending on tastes)
1 1/2 lb. boneless, skinless chicken breasts, cut into strips
20 wooden skewers (soaked in water at least 30 minutes to avoid burning)
Vegetable oil for grilling
Butter lettuce leaves
Peanut Sauce (recipe below)
- Combine first 4 ingredients in a shallow mixing bowl--stir to combine. Add the chicken and gently toss until well coated. Cover and let the chicken marinade in the refrigerator for up to 2 hours.
- Thread the chicken onto the skewers, working in and out of the meat, down the center.
- Heat your grill to medium heat, and brush the grill rack with oil, to prevent the chicken from sticking.
- Grill the skewers for 3 to 5 minutes per side, until nicely seared and cooked through. Serve the satays on a platter lined with butter lettuce leaves and a side of peanut sauce!
1 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste (I couldn't find this, so I substituted a dash of cayenne)
2 Tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish (optional)
- Combine the first 5 ingredients (through the lime juice) in a food processor or blender. Puree to combine.
- While the motor is running, drizzle in the hot water to thin out the sauce. (You may not need all of it--add water to desired thickness)
- Pour sauce into a serving bowl, garnish with peanuts, and enjoy!!
Source: Tyler Florence from Food Network