Thai Chicken Satay
This delicious recipe combines the vibrant flavors of lime, cilantro, ginger, and peanut butter to create juicy and flavorful grilled chicken skewers. The marinade, with its zesty and savory components, infuses the chicken with a burst of mouthwatering taste. Paired with crisp lettuce and refreshing cucumber slices, these skewers make for a perfect meal that's both satisfying and refreshing. Serve this dish for a delightful weeknight dinner that will surely impress your family and friends.
— Constant Cookbook
Ingredients
- 2 large limes
- 1/2 cup rice vinegar
- 1/3 cup chunky peanut butter
- 1/4 cup minced fresh cilantro
- 1 Tbs. minced ginger
- 3 garlic cloves, minced
- 3 Tbs. soy sauce
- 3 Tbs. firmly packed light brown sugar
- 1 Tbs. Asian sesame oil
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thick strips
- 1 small head romaine lettuce, cored and leaves shredded
- 1 cucumber, peeled and sliced
Instructions
- <b>Marinate the chicken</b>
- Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.
- In a glass or ceramic bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup of the mixture in a separate bowl to use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.
- <b>Cook the chicken</b>
- Prepare a medium-hot fire in a grill. Or, preheat a broiler.
- Remove the chicken from the marinade, discarding the marinade. Divide the chicken strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.
- Divide the lettuce, cucumber slices and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve immediately, passing the additional sauce at the table. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
Yield
Serves 4.
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