Monday, October 31, 2011

Thai Chicken Satay

People are calling and coming by to schedule holiday parties and events. This is one of my favorites to serve as a heavy hors deuvre.

Thai Chicken Satay
  • 8-12 skinless chicken thighs, cut into thin strips
  • 1 package wooden skewers
Marinade:

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. dark say sauce
4 tsp. ginger minced
2 Tbsp. lime juice
6 Tbsp. oil
 
 

Mix marinade ingredients. Cut chicken into thin strips  and marinate at least two hours.
 
Chicken Satay:

Thread chicken pieces onto one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.
Peanut Sauce:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. dark soy sauce
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.
 
 
 

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