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Chicken Satay with Peanut Dipping Sauce

Notes: Peanut chicken (an American version) has always been a favorite meal for my family. Satay is simply marinated meat, skewered, charcoal grilled and served with satay peanut sauce. It is Indonesian "street food" in origin and has been adopted by many Asian countries. In America, Chicken Satay is one of the most ordered dishes in Thai restaurants.

I like to compare this to JERK "street food" (offered on the side of the road) in Jamaica which is now represented in all the Caribbean islands food.

The Satay...

  • 1 Lb Chicken, pork or beef

  • 1/2 Tsp ground coriander

  • 1/2 Tsp ground cumin

  • 1/2 Tsp ground black pepper

  • 1/2 Tsp Ground Tumeric

  • 2 Cloves garlic, minced

  • 1 Lime, juiced

  • 1 1/2 Tbsps salt

  • 3 Tbsps sugar

  • 1 Tbsp vegetable oil

  • 1 Tbsp soy sauce

  • 1 Tbsp fish Sauce

  • 1 14 oz can coconut milk (for basting)

In a large bowl combine all the ingredients and mix to combine. Cut the meat into 1/4 inch thick slices. Place the chicken strips into the bowl with the marinade and toss to combine well so all the pieces of meat are well coated with the marinade. Let the meat marinate in the fridge for at least 2 hours and up to 24 hours.

While the meat is marinating place 16 bamboo skewers into a container and cover with water. This is done so the skewers will not burn while the meat is cooking.

Thread a slice of marinated meat on to a skewer, working the skewer down the middle of the slice of meat. Making sure to threading the skewer in and out of the meat so that it stays in place during grilling.

Baste the chicken with coconut milk and cook on a barbecue or under the broiler. Cook for about 2 minutes per side, basting with coconut milk. The satays are done when they have turned golden brown and crispy along the edges.

The Satay Peanut Sauce...

  • 1 Cup smooth peanut butter

  • 1/4 Cup soy sauce

  • 2 Tsps red chili paste

  • 2 Tbsps dark brown sugar

  • 2 Tsps fish sauce

  • 2 Limes, juiced

  • 1/2 Cup water

  • 1/4 Cup roasted peanuts, for garnish (optional)

Heat the water in a medium sized sauce pan. While the water is heating add the soy sauce,red chili paste, brown sugar and fish sauce. After the sugar has melted add the peanut butter. Mix until the sauce becomes smooth and creamy, about 3 to 5 minutes. Be careful because this sauce burns quite easily. Set aside until ready to serve.

The sauce can be served hot or lukewarm. Leftover sauce can be refrigerated and then reheated on a slow fire. If it is too thick it can be thinned out with a little water.


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