Try this for a quick and easy appetizer or meal: Spicy chicken satay.
Satay is a reinvention of Indian kabobs and were developed in South Asia. In many ways, satay has become westernized, and one of the most common meats that have found its way into satay style is the ever-versatile chicken. Grilled over high heat, charcoal is the preferred method. While a nice char is preferred, even over a gas grill it will impart some great flavors. Our preference for chicken satay is a spicy peanut style, as the marinade can also be used as a glaze or dipping sauce — provided no raw chicken or meat has been in the marinade, of course!
Spicy Satay ChickenSpicy Satay Chicken (from mild to “stupid hot”)
1 pound of boneless chicken breast cut into strips or chunks
Sauce / Marinade
2 cups chicken broth
½ cup peanut butter
2 tbsp soya sauce
1 tbsp sesame seed oil
1 tbsp crushed garlic
1 tbsp fine chopped ginger
1 tbsp butter
2 shallots
2 stalks green onion, diced
Sriracha sauce to taste
Optional (diced jalapeño or bird’s eye chili peppers )
In a sauce pan over medium heat, combine butter, sesame oil, garlic, ginger and shallots and sweat until translucent approx 5-8 minutes.
Add soya and chicken broth and simmer for 2 minutes or until fully combined.
Remove from heat and puree, with immersion hand blender. Add peanut butter, chopped green onion to blended sauce and mix. For more texture in your sauce use chunky peanut butter. If you want to go the more authentic direction, introduce a diced jalapeño or bird’s eye chili peppers in when adding the peanut butter to provide a nice heat, texture and a bonus visual appeal.
Reserve ½ cup of the sauce for glaze or dipping sauce and let cool. Once sauce has cooled, add chicken to sauce and coat evenly. Place chicken into fridge to marinate for 4 hours to 12 hours.
Remove chicken from marinade and skewer chicken on bamboo skewers. To prevent skewers from burning on the grill, soak the entire skewer in water for 30 minutes.
Grill over high heat until internal temp of 165F turning skewers over once. Garnish with crushed cashews, fresh cilantro and lime wedges, serve with rice or glass noodles or as an appetizer.
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