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Chicken satay with peanut sauce

Do you love ordering chicken satays from Thai restaurants? You would be amazed at how simple they are to make at home. Don't worry, this dish is mild. Marinade the chicken the night before which only takes about five mintues. Here is a yogurt marinade for the chicken. It sounds weird to marinade chicken in yogurt. However, it makes the chicken so moist and flavorful. It doesn't taste like yogurt in the end.

Grill the satays for about ten minutes and then throw them in the oven while you whip up the Thai peanut sauce. This is a very simple dish to prepare. However, your guests won't know that because it looks very pretty and tastes even better.

Chicken Satay

Serves: 6

Time: 25 minutes

1 C. plain Greek yogurt (you can use regular yogurt if you can't find Greek)

1 tsp. turmeric

1 tsp. ginger, grated

1 tsp. garlic, chopped

1 Tbsp. curry powder

1 lb. chicken thighs

12 skewers (soak the skewers in water for an hour ahead of time)

1 Tbsp. canola oil

1 head butter lettuce

In a shallow bowl, combine the yogurt, turmeric, ginger, garlic, and curry powder. Mix well. Cut the chicken thighs into strips. Mix the chicken strips into the yogurt marinade. Cover and place in the refrigerator for at least an hour. You can do this the day before and let it marinade over night. Take them out of the refrigerator about 20 minutes before you are ready to serve them. Preheat the oven to 400 degrees. Thread the chicken onto skewers. Coat the grill with canola oil. Heat the grill on high heat. When it is very hot, set the chicken on the grill. Cook about four minutes each side to get nice grill marks on the chicken. Set each skewer of chicken in an oven safe dish and cook in the oven for another ten minutes. Set them on a nice platter or plate on a bed of butter lettuce. Set the peanut sauce in the center (recipe follows)

Thai Peanut Sauce:

1 C. creamy peanut butter

C. soy sauce

2 tsp. Sriracha chili sauce (a tiny bit more to drizzle on top)

2 Tbsp. brown sugar

Juice of two lemons

1 C. hot water

1 tsp. fresh cilantro, chopped

In a food processor, combine peanut butter, soy sauce, Srircha, brown sugar, and lemon juice. Blend well. Slowly add in the hot water to thin it out to desired consistency. Scoop into a small bowl. Place into the center of the platter. Top with fresh cilantro and drizzle a little Srirachi sauce on top to make it pretty.
 

Comments

  • Elizabeth Kelly: Knoxville Healthy Food Examiner 3 years ago

    I like mine spicy, so I'd be generous with the sriracha --it goes fast at my house!

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