Thai Chicken Satay
Tender and juicy chicken breast. Marinated in herbs and spices, then grilled to perfection. Served with fresh cilantro, a squeeze of lime and a peanut dipping sauce.
Now that we appear to have gotten off of our Mexican food kick, why not get hung up on Thai food. If you had to choose one type of ethic food to spend your life eating, what would it be? For someone like me, who loves food so much, it is hard to say, but based on how much I cook Mexican food, I would choose Mexican. Thai would come in close second then Italian. What can I say, I love pasta!
Here’s what you need for the marinade:
2-3 large chicken breasts cut into strips (or 4-5 thighs)
1/2 cup diced red onion
2 Tbs lemongrass paste. (produced by blending the lemongrass with a little water) or two drops lemongrass essential oil
3 diced cloves roasted garlic
1/4 cup brown sugar
1/4 cup soy sauce (low sodium)
2 Tbs fish sauce
3 tbs oil ( I used avocado oil)
1/2 tsp powdered ginger, cumin, turmeric and coriander
1/3 cup chopped cilantro
3 Diced cloves roasted garlic
1 Tbs soy sauce (low sodium)
1 Tsp ginger
6 Tbs P2B peanut butter powder
6 Tbs water
2 Tbs honey
1/2 Tsp garlic chili paste (more of desired)
3 Tbs coconut cream (thick canned coconut milk)
To prep the marinade, throw all your ingredients in a bag, including the chicken. Wait to skewer the chicken to avoid holes in the bag from the wooden skewers Let the chicken merinade for a few hours. I let mine rest for about 3hrs. If you are using chicken thighs I recommend 12 hrs. Thighs cook differently and take on merinades in a whole different way.
Once the chicken has sat in the merinade, place the strips of meat onto the skewers by running it through the center of the strip. To avoid your wooden skewers burning too soon while on the grill, soak them in water ahead of time. You don’t have to worry about this step if you are using metal skewers obviously, but the chicken doesn’t stay on metal skewers as easily as wooden ones. Grill for a minute or two on both sides until the chicken is firm to the touch. You should see nice carmalized grill marks on the outside of the meat. To achieve this, make sure to have the grill hot before adding your skewers.
Prep the peanut sauce by placing all the ingredients on a sauce pan and heat until it reaches the right thickness. Stir frequently to prevent clumps or scorching. Keep in mind the sauce will thicken more as it cools.
No comments posted.