Sunday, August 09, 2009

Chicken Satay

This recipe makes enough of the sauce/marinade for 2 pounds of chicken. My favorite use of this fabulous chicken is to slice or dice it up, warm it briefly, and wrap it in a flatbread (also warm) with fresh baby spinach and cheese. I suspect it would also make kick-booty chicken salad.

  • boneless skinless chicken tenderloins, or breasts cut into strips.
  • 6 cloves minced garlic
  • 1/2 C. peanut butter
  • 1/2 C. milk (can substitute soy or coconut milk)
  • 2 Tbsp sesame oil
  • 1/4 C. hoisin sauce (Chinese sauce found in jars on Asian/ethnic aisle)
  • juice of 1 lime, or 2 Tbsp
  • 3/4 tsp ground dried ginger (or 1 Tbsp fresh grated)
  • 1 Tbsp salt
  • 1 1/2 tsp black pepper


Whisk together all ingredients except chicken until smooth and combined. Scoop 1/2 C mixture per each pound of chicken into a large zip-top bag (save the rest in the fridge for later). Add the chicken, seal the bag, and skoosh all around to coat the chicken. Refrigerate 3 hours to overnight.

Remove chicken and discard marinade left in bag. Cook the chicken strips by:

  • Threading onto skewers and searing on a hot charcoal or gas grill, 2-3 minutes per side
  • Searing on a hot griddle, 2-3 minutes per side
  • Cooking on a counter-top grill (George Foreman-type), approx. 4 minutes
  • Broiling, turning once, 2-5 minutes per side.

Serve immediately with reserved sauce for dipping, or refrigerate for use in other recipes.

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