Chicken Satay with Peanut Sauce

Chicken Marinade

1/2 small onion, chopped
2 garlic cloves, grated
1 tablespoon ginger root, grated
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 pound of chicken thighs, cut into cubes

In a food processor or blender, dump in everything except the chicken and blend until smooth.

Cover chicken with marinade. You can place the chicken into a bowl, cover/seal and chill, or place the whole lot of it into a ziploc bag, seal and chill.

If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

Gently and slowly slide meat strips onto skewers. Discard leftover marinade.

Broil or grill a 8-10 minutes per side or until the edges just start to char. Flip and cook another 8-10 minutes.

Peanut Sauce

3/4 cup coconut milk
1/4 cup peanut butter
1 tablespoon lemon juice (I used lime juice)
1 tablespoon soy sauce
1 tablespoon brown sugar, plus more to taste if desired
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/4 teaspoon sesame oil
pinch of salt


Mix the brown sugar, cumin, coriander, and red pepper flakes in a small bowl. Add soy sauce and lemon, mix well.

Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Source:  Dishingupdelights.blogspot.com
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