|Thai Chicken Satay|
About a month ago, I attended the Big Summer Potluck blogger conference. Honestly, it’s more of a retreat than a conference. Generously hosted by Three Many Cook’s in their gorgeous rural home, you couldn’t help but feel peacefully happy and inspired. Meeting the bloggers behind those names and faces I communicate with every day and making some wonderful new friends would have been enough, but the incredible food and drinks, the inspirational speakers and the warm environment will have me going back every year!
We all came away with some great swag! One of the things I’ve been loving is the assortment of herbs and spices from Gourmet Garden. They are so convenient. The herbs are chopped shortly after being freshly picked and put into tubes. They can be a great option for having an assortment of herbs on hand quickly and whether in season or not. So, when us Potluck bloggers were challenged to create a dish using the herbs, this satay came to mind. I knew I could incorporate many of them…
One of my favorite Thai inspired dishes is chicken satay. The chicken is pretty incredible, but to be honest, I could put that peanut sauce on anything and devour it! This recipe was inspired by one that my friend Anne shared with me. I’ve adapted it over the past three hundred times I’ve made it…we can’t get enough of it! I think you’ll find that if you just use this marinade alone, the chicken will be divine! Add the satay sauce…and it becomes heavenly! You will almost always end up with extra satay sauce…this is not a problem folks…this is masterful thinking! Put it in the fridge in a container. Later in the week (or the very next day!) cook up some noodles, cut up some assorted veggies and toss with the sauce. Aroi mak mak (very very delicious)!
Thai Chicken Satay
4 – 6 boneless, skinless chicken breast halves
3 T. lemongrass paste (or 3 T. lemongrass, minced)
1 T. garlic paste (or 4 cloves garlic, minced)
2 t. chili paste (or 1 small hot chili pepper, finely chopped)
2 t. ginger paste (or 2 t. ginger, grated)
1/4 C. soy
2 t. lime juice
1/2 t. turmeric
1 T. coriander
1 t. cumin
3 T. dark brown sugar
Peanut Dipping Sauce
1 c lightly salted roasted peanuts
1/4 c. water
1/2 c. light coconut milk
1 1/2 T lime juice
1 t garlic paste (or 2 cloves garlic, minced)
3 t soy sauce
1 t. dark sesame oil
2 t. chili pepper paste (or 1 small hot chili pepper, finely chopped)
1/2 t. ginger paste (or 1/2 t. ginger, grated)
3 T. dark brown sugar
You’ll need wooden skewers for your chicken. Soak them for at least 30 minutes before skewering the chicken pieces.
Slice chicken breasts lengthwise into thin strips. You can either thread them onto the skewers at this point or marinate first, then put them on the skewers. I usually thread them on first.
In a small bowl, combine the marinade ingredients. Whisk together.
If you’ve skewered the chicken first, place them in a roasting pan or large flat dish and cover them with the marinade. Cover with plastic wrap and refrigerate for at least one hour and up to overnight.
Make the dipping sauce by placing all of the ingredients into a blender or food processor. Process until the sauce is nice and smooth. Cover and refrigerate until ready to use.
Remove the chicken from the fridge about 10 minutes before grilling.
Preheat your grill to high heat. Once heated, grease the grate by folding up some paper towel dipped in vegetable oil and grasping it with tongs. Carefully coat the grates to prevent sticking.
Grill the chicken skewers for about 4 minutes per side.
Plate them and tent with foil for at least 5 minutes before serving.
Serve with the dipping sauce on the side.
- The Gourmet Garden herbs helped make this dish so easy to prepare, but you can most certainly make this with fresh herbs as I always have.
- This is really nice served as a dinner with some basmati rice and veggies stir fried with garlic or on its own as an appetizer!
- I like to scatter a handful of peanuts over top just because it’s pretty and if serving a crowd, it’s a little heads up that there are peanuts in the sauce.