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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We are starting off with roughly 3 pounds of chicken tenders (not all of them are shown here)

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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

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Place the strips in a gallon resealable baggie

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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

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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)

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After the chicken has marinated pour it out into a bowl and let it 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 the 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

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

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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