One Year Ago:  Crunchy Chicken Parmesan

Two Years Ago:  Crème Fraîche, Buttermilk and Paprika Roast Chicken, Crème Fraîche and Chive Mashed Potatoes

There are not enough food on a stick in my house.  One of the best things about street food or food you might get at a fair is the variety of things you can enjoy on a stick.  When I go to a Thai restaurant, I always love an appetizer of chicken satay.  This home version doesn’t taste exactly the same, but this one is still delicious.

If you’d like a copy of the recipe without the pictures, you can email me at intothewardrobe@hotmail.com.  If you’d like future updates of recipe posts, you can follow me on this blog or on Twitter @Dan65802.

INGREDIENTS:

1 stalk lemongrass, roughly chopped

2 Tbs. vegetable oil

2 Tbs. fish sauce

2 Tbs. palm sugar or light brown sugar

1 Tbs. freshly squeezed lime juice from 1 lime

1 Tbs. soy sauce

2 tsp. freshly minced garlic (about 2 medium cloves)

1 tsp. ground turmeric

1 tsp. ground coriander

1 tsp. Sriracha

1 lb. skinless, boneless chicken breasts, sliced into 1/2-inch strips lengthwise

Bamboo skewers, soaked in water for 30 minutes prior to use

Bottled Sweet and Sour Sauce (a Thai style sweet chili sauce if possible)

DIRECTIONS:

Place lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in jar of a blender.

Chicken Satay 01a

Blend on high speed until smooth, about 30 seconds, scraping down sides as necessary. Place chicken in a large resealable plastic bag and pour in marinade. Place in refrigerator and marinate 1 to 2 hours, turning bag occasionally to marinate evenly.

Chicken Satay 02

Remove chicken from marinade and thread onto wooden skewers.

Chicken Satay 04

Heat grill to medium high heat.   (I used my grill pan in two batches.) Allow surface of grate to preheat for 5 minutes.  Clean and oil the grilling grate. Place the skewers on the grill and cook until the meat is cooked through and is lightly charred around edges, about 6 minutes, flipping them over halfway through grilling.

Chicken Satay 06

Transfer to a platter and serve with the sweet and sour sauce.

Chicken Satay 00

I know they’re also often served with a peanut dipping sauce, but I’m partial to the sweet chili sauce.

If you have questions or comments, you can drop me a line at the email address above or in the comments section.

God bless and have a great week!

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