Saturday, March 22, 2008


Thai Chicken Satay

1 lb. skinless, boneless chicken breast
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 clove garlic, chopped finely or crushed
1 tbsp veg oil
1 tbsp soy sauce
1 tbsp fresh lemon juice
1 tsp fish sauce

Cut the chicken breast into strips, no more than 1” thick and about 4” long. Combine all the rest of the ingredients thoroughly and toss the chicken in. Mix thoroughly and let marinade for at least an hour and up to 24 hours.

If you plan to skewer your chicken as satays, pre-soak your bamboo skewers in water for several hours. This prevents them burning.

When you are ready to grill (either on a bbq or on a grill pan), mix the chicken in the marinade once more. Then, if you want, insert bamboo skewers into the chicken strips. Or, just grill them as is. They will only take a couple of minutes each side. Obviously you want them cooked through, but not over-cooked. They come out so tender and juicy.

An alternative is, just before grilling, brush the satays with a little coconut milk.

Serve on a salad and/or with a little bowl of peanut sauce.

1 comment:

Betsy said...

My mouth is watering ~ for the satays and the chocolates! Your pictures from your day trip are great...beautiful! My high school senior class trip was to Toronto. I remember it as being gorgeous!
Get warm!