Kids love finger foods and foods on sticks, and most grownups do too. The chicken- on-a-stick I have eaten at fairs and festivals in the States is a little different from the satay found in Malaysia. Like the Malaysian version, I marinate my chicken to make it tender, but instead of using the traditional lemongrass and turmeric in the marinade, I use Southern pepper jelly. Grilled and served with my Easy Pantry Peanut Sauce, the satays are sure to impress the kids—and grownups too.
Chicken Satays
1/4 cup red pepper jelly
1 1/2 teaspoons soy sauce
1 clove garlic, minced
1/8 teaspoon ground coriander
3 tablespoons natural creamy peanut butter
3/4 cup canned unsweetened coconut milk (only the solid on top)
2 1/2 teaspoons soy sauce
Pinch of ground ginger
Pinch of cayenne pepper
1 1/4 pounds chicken tenderloin, cut into 1-inch cubes
2 tablespoons reduced-sodium chicken stock
1 clove garlic, minced
1/2 teaspoon finely grated yellow onion
1 1/2 tablespoons dark brown sugar
1 teaspoon lime juice
To make the satays, stir together the red pepper jelly, soy sauce, garlic, coriander, ginger, and cayenne in a large bowl. Place 1 tablespoon of the marinade in a small bowl and set aside. Toss the cubed chicken in the marinade in the large bowl. Cover and refrigerate for 1 to 2 hours.
Soak 7 long wooden skewers in water for 30 minutes before you’re ready to cook. Skewer the chicken pieces close together.
Preheat a grill pan over medium to medium-high heat. Lightly oil the pan. Place the skewers on the grill pan, and cook about 4 minutes on each side, or until done. Transfer to a serving plate and lightly brush the reserved marinade over the chicken.
To make the peanut sauce, whisk together the peanut butter, coconut milk, soy sauce, chicken stock, garlic, onion, brown sugar, and lime juice in a small bowl. Serve the satays with the peanut sauce.
Makes 4 servings and 1 1/4 cup Easy Pantry Peanut Sauce.
Note: The satays can also be cooked on an outdoor charcoal or gas grill. Grease the grill grate, and heat the grill to high. Place the skewers over direct heat, and cook for 4 minutes per side.
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