A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Wednesday, May 28, 2008

Chicken Satay

OK. Perhaps we think of this as well, a throwback to another time. Maybe so, but I did have it when I was out to dinner recently and it caught me off guard. It was good. The chef had added turmeric, which gave the chicken a lovely golden color. I set out to make my own version with the easy addition of chili garlic sauce (look for it in ethnic isle at your regular grocery store) then I grilled the chicken. Serve this with the traditional peanut sauce for your next gathering. It goes surprisingly well with many of the “Small Plate dishes” that we have all been serving of late.

20-30 wooden skewers soaked in water for 30 minutes prior to use
About 1 pound of boneless, skinless, chicken breasts- (thin cut for scaloppini) cut into
20-30 bite size pieces (try to cut them about 1 ½ - 2” in length and around 1” wide, or as best you can.
¼ cup canola oil
3-4 medium cloves of garlic, peeled and minced
½ teaspoon chili garlic sauce
½ teaspoon ground turmeric
1” knob of the inner, softer, part of Lemongrass, minced
Grated zest of 1 lime
1 teaspoon minced cilantro, (a small handful before mincing)
¼ teaspoon each, ground pepper and kosher salt
Oil or nonstick spray for your grill

Place the chicken into a mixing bowl with the oil, garlic, chili garlic sauce, turmeric, lemongrass, lime zest, and cilantro and let marinate for about 1 hour. Push the skewers through the chicken. Spray or oil the grill. Turn the heat to high (I am using a grill pan so you might want to adjust if using a outdoor grill). Place chicken on the grill and cook for about 2–3 minutes per side or just until chicken is cooked through on each side.

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