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
We are starting off with roughly 3 pounds of chicken tenders (not all of them are shown here)
Now even though the supermarket butcher trimmed the tenders from the chicken breast, they typically leave some sinew or connective tissue that held the tender to the breast in the first place
This can be chewy
So I like to trim this off along with any excess fat
Place the strips in a gallon resealable baggie
I’m going for a Thailand take on this satay, so let’s start with the marinade
We 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
Place all of the 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)
After the chicken has marinated pour it out into a bowl and let it come to room temperature
Slowly thread the skewers through the chicken strips
Baste with the left over marinade
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 the 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
We served this with our Thai Peanut Sauce
Enjoy!!!
Simply Sundays! ~ Chicken Satay
Ingredients
3 pounds of chicken tenders
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
Trim any sinew and excess fat from the chicken tenders. 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 the 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
Architec Gripperwood Gourmet Cutting Board
Pyrex Prepware 3-Piece Glass Mixing Bowl Set
Wilton Recipe Right 3 Piece Cookie Pan Set
© Simply Sundays 2016
All rights reserved
Published by