When it comes to food, I really like to think that I'm not very picky. I have been trying to find new recipes to add to my book, and I stumbled upon this keeper! There's only so many things you can do with chicken before you end up making the same thing every night. This is sort of an Asian take on the standard chicken skewer, and I really think the flavor is delicious! The peanut butter gives it a sweet, nutty flavor, while the soy sauce adds delicious Asian inspiration!
Total Time: 2 hours, 35 minutes
Prep: 25 minutes
Inactive: 2 hours
Cook: 10 minutes
Prep: 25 minutes
Inactive: 2 hours
Cook: 10 minutes
Ingredients:
Marinade:
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)
Directions:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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)
Directions:
Source: Tyler Florence from Food Network
Marinade:
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)
Directions:
- 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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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)
Directions:
- 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
