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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
Marinade:
2 lbs of boneless chicken breasts cubed in 1 inch pieces
4 tbsp soy sauce
2 tbsp oil
3 tbsp brown sugar packed
1 tbsp of finely chopped lemongrass (You can purchase this in a tube in the produce section of your grocery store)
1 slice (coin) of peeled ginger – approx. 1 tsp finely minced
1/2 tsp cardamon powder
1 tbsp of curry powder
2 cloves of garlic
2 tbsp of fresh lime juice (approx. half a lime)
Wood skewers
Coconut Peanut Sauce:
1 can (13.5 oz) of coconut milk
3 tbsp peanut butter
4 tbsp brown sugar, packed,
2 tsp massamam curry paste
2 tbsp fresh lime juice (approx. half a lime)
Marinade: Place cubed chicken in a medium bowl. Combine all the ingredients except for the chicken in a food processor and blend for 30 seconds. Pour the marinade over the cubed chicken and massage the meat with your hands for 1 minute. Cover the bowl with plastic wrap and marinade for at least 3 hours.
After the meat has had time to marinade, thread 6-8 cubes of chicken on a wooden skewer until all the chicken is gone. Pre-grease (with non stick spray) and pre-heat grill on high heat.
While grill is preheating, heat a medium sauce pan on medium-low heat. Add coconut milk, brown sugar, massamam curry, lime juice, and peanut butter to the sauce pan and continuously stir until all of the ingredients have completely come together. Turn off heat and pour sauce into a serving bowl.
Grill chicken skewers for 4-5 minutes on front and back side or until fully cooked. Total cooking time will vary but mine were finished in 9-10 minutes. Chicken should be tender and not overcooked. Plate the skewers with the peanut sauce and serve with a side of cucumber salad. Serves 4-6
Asian Cucumber Salad
1 cucumber peeled and thinly sliced
1 carrot, matchstick-julienned
1/4 cup of thinly sliced red onion
1/2 cup of rice vinegar
1/4 cup of sugar
1 tsp of thai chili garlic sauce
Pinch of salt
In a microwavable small bowl (or coffee mug) add rice vingar, sugar, chili garlic sauce, and salt. Heat the bowl in the microwave for 45 seconds. Stir the vinaigrette until the sugar is completely dissolved. In a medium size bowl add the sliced cucumbers, carrots, and red onion. Pour vinaigrette over the cucumber mixture until well tossed. Cool in the refridgerator for 30 minutes before serving.
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CHICKEN SATAY AND COCONUT PEANUT SAUCE WITH ASIAN CUCUMBER SALAD
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
Marinade:
2 lbs of boneless chicken breasts cubed in 1 inch pieces
4 tbsp soy sauce
2 tbsp oil
3 tbsp brown sugar packed
1 tbsp of finely chopped lemongrass (You can purchase this in a tube in the produce section of your grocery store)
1 slice (coin) of peeled ginger – approx. 1 tsp finely minced
1/2 tsp cardamon powder
1 tbsp of curry powder
2 cloves of garlic
2 tbsp of fresh lime juice (approx. half a lime)
Wood skewers
Coconut Peanut Sauce:
1 can (13.5 oz) of coconut milk
3 tbsp peanut butter
4 tbsp brown sugar, packed,
2 tsp massamam curry paste
2 tbsp fresh lime juice (approx. half a lime)
Marinade: Place cubed chicken in a medium bowl. Combine all the ingredients except for the chicken in a food processor and blend for 30 seconds. Pour the marinade over the cubed chicken and massage the meat with your hands for 1 minute. Cover the bowl with plastic wrap and marinade for at least 3 hours.
After the meat has had time to marinade, thread 6-8 cubes of chicken on a wooden skewer until all the chicken is gone. Pre-grease (with non stick spray) and pre-heat grill on high heat.
While grill is preheating, heat a medium sauce pan on medium-low heat. Add coconut milk, brown sugar, massamam curry, lime juice, and peanut butter to the sauce pan and continuously stir until all of the ingredients have completely come together. Turn off heat and pour sauce into a serving bowl.
Grill chicken skewers for 4-5 minutes on front and back side or until fully cooked. Total cooking time will vary but mine were finished in 9-10 minutes. Chicken should be tender and not overcooked. Plate the skewers with the peanut sauce and serve with a side of cucumber salad. Serves 4-6
Asian Cucumber Salad
1 cucumber peeled and thinly sliced
1 carrot, matchstick-julienned
1/4 cup of thinly sliced red onion
1/2 cup of rice vinegar
1/4 cup of sugar
1 tsp of thai chili garlic sauce
Pinch of salt
In a microwavable small bowl (or coffee mug) add rice vingar, sugar, chili garlic sauce, and salt. Heat the bowl in the microwave for 45 seconds. Stir the vinaigrette until the sugar is completely dissolved. In a medium size bowl add the sliced cucumbers, carrots, and red onion. Pour vinaigrette over the cucumber mixture until well tossed. Cool in the refridgerator for 30 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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