This recipe came from the cookbook we picked up on our cruise last fall. It’s full of fun dishes that are a little different but not difficult to pull together. I had picked this one out on my first flip through but waited to make it until now because it’s finally warm enough to grill!
These were really easy and so, so good. If you’re crunched for time, set up the chicken to marinade the night before and make the dipping sauce. The next night you only have to thread the chicken, throw in on the grill and heat up the sauce. It’ll be ready in less than fifteen minutes.
Chicken Satay Skewers
(from Carnival Creations)
1 T. vegetable oil
1 T. soy sauce
1 T. peanut butter
1 clove garlic, minced
1/2 t. minced gingerroot
1 lb. chicken tenderloins
2 T. vegetable oil
1/4 t. Thai red curry paste
3 T. peanut butter
1 t. sugar
1/2 c. coconut milk
1/2 c. chicken broth
1 T. chopped cilantro
1/2 t. Thai fish sauce
Mix together oil, soy sauce, peanut butter, garlic and gingerroot in a small bowl and whisk until smooth. Spread over chicken, cover and refrigerate for 4-6 hours.
To make the dipping sauce, in a small saucepan, heat oil over medium-high heat. Stir in curry paste and cook for a minute. Stir in peanut butter and sugar until smooth. Stir in coconut milk and cook until reduced slightly. Stir in chicken stock and again cook until slightly reduced. Stir in cilantro and fish sauce. Keep warm.
Thread chicken onto 12 wooden skewers. Grill 4-6 minutes, turning once. Serve with dipping sauce.
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