Chicken

Chicken Satay

Satay is literally, thinly sliced meat or poultry, placed on a skewer, then cooked in a pan or more commonly on the grill

The protein is usually marinated, ahead of time, to enhance it’s flavor

When using wooden skewers, place them in a shallow pan and cover with water.  This will help to keep the wood from burning up on the grill

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I’m starting off with 2 large boneless chicken breasts (roughly 2 pounds)

For the beef version of this recipe click on the link below

Beef Satay

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I’m going to filet the breast in half once

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Slice the halves into strips then place in a gallon resealable baggie

I’m going for a Thailand take on this satay, so let’s start with the marinade

You will need 3/4 cup of unsweetened coconut milk, 3 tablespoons of sugar, 1 tablespoon of yellow curry powder, 2 tablespoons of fish sauce,  2 tablespoons of fresh chopped cilantro, 2 teaspoons of kosher salt and 1 teaspoon of sesame oil

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Place all of your ingredients in a large mixing bowl and whisk together to incorporate

Pour over the chicken

Force out the air and seal the baggie

Refrigerate over night (or even for a day or two)

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After the chicken has marinated pour it out into a bowl and let come to room temperature

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Slowly thread the skewers through the chicken strips

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Baste with the left over marinade

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Well the weather outside is frightful

So I’m going to use a grill pan

I rubbed a grill pan with extra virgin olive oil and placed it over medium heat

Place your chicken satay on the grill pan and cook 3-4 minutes

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Turn (not flip)

This way you can get some nice hash marks

Cook another 2-3 minutes

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Flip and continue cooking until done around another 3-4 minutes

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We served this with our Thai Peanut Sauce

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Enjoy!!!

Simply Sundays! ~ Chicken Satay

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

2 boneless chicken breasts

For the marinade

3/4 cup unsweetened coconut milk

3 tablespoons of sugar

1 tablespoon of yellow curry powder

2 tablespoons of fish sauce

2 tablespoons of fresh cilantro

2 teaspoons of kosher salt

1 teaspoon of sesame oil

Directions

If using wooden skewers, soak them in water prior to grilling

In a large mixing bowl combine 3/4 cup of unsweetened coconut milk, 3 tablespoons of sugar, 1 tablespoon of curry, 2 tablespoons of fish sauce, 2 tablespoons of fresh chopped cilantro, 2 teaspoons of kosher salt and 1 teaspoon of sesame oil.  Whisk to combine

Slice the chicken breasts in half then into strips.  Place them in a baggie and cover with the marinade.  Squeeze out any excess air and seal.  Refrigerate overnight.  After the chicken has marinated pour it out into a bowl and let come to room temperature

Slowly thread the skewers through the chicken strips.  Baste with the left over marinade

Rub a grill pan with extra virgin olive oil and place over medium heat.  Place your chicken satay on the grill pan and cook 3-4 minutes.  Turn (not flip).  This way you can get some nice hash marks.  Cook another 2-3 minutes.  Flip and continue cooking until done around another 3-4 minutes

Serve with Thai Peanut Sauce

Tools used to make this recipe

Lodge Cast Iron Reversible Grill/Griddle

Simply Bamboo Cutting Board

Architec Gripperwood Gourmet Cutting Board

Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Wilton Recipe Right 3 Piece Cookie Pan Set

ZYLISS Quik Blend Whisk

© Simply Sundays 2016
All rights reserved

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