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Chicken Satay - Thailand 1 Dollar Meals
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Chicken Satay

Nancy Kennison, United States.
This is an original satay mix for chicken provided by a good friend. Her and her husband follow no recipes when they cook, so they had to endure two days in a row of this tasty sounding satay in order to write the rough measurements down so I can share her 'recipe' here. From the author of this, "this is a guide, feel free to increase, decrease amounts of items, tailor it to make it your own." And as I like to say, a recipe is not set in stone.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Course Main Dish
Cuisine Thai
Servings 0

Ingredients
  

  • 1/3 cup coconut milk
  • 5 tablespoons creamy peanut butter
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon lime zest
  • 1 teaspoon sugar, or to taste
  • 500 grams chicken breast, boneless, skinless, (1 lb)
  • wood skewers, as needed
  • vegetable oil, as needed

Instructions
 

  • In a mixing bowl, add the coconut milk and peanut butter and mix together. If it is too stiff, add bit more coconut milk, and if too thin, you guessed it, add a bit more peanut butter.
  • Now add the cumin, cayenne, lime juice, and zest and mix together. Taste and add mix in the sugar to counter the lime if the lime is too strong.
  • Slice the chicken breasts lengthwise into 1/2 inch thick strips.
  • Add the chicken strips to satay mix, and mix together until all the chicken is coated. Cover the bowl and place in the fridge to marinate for at least 1 hour, and over night is highly recommended.
  • When you are ready to cook, light your grill (charcoal or gas), you will be direct cooking over medium heat, about 350-450 F. Soak the wood skewers in water for about 30 minutes.
  • Remove the chicken from the satay mix and brush off excess satay mix. Thread the strips onto skewers. Brush the chicken with vegetable oil.
  • Grill the skewers for about 8-10 minutes, turning once, with the lid closed.
  • Serve with sides of your choice.

Notes

Chicken is low cost.
Variants: 1. Use half of the mix (marinade) mixed with the chicken, and the other half heated in a small saucepan for a dipping sauce, OR, what I will do, is make one batch for the marinade, and another batch for the dipping sauce, problem solved). 2. This marinade works well on pork, shrimp/prawn, and even rabbit. 3. This works well on very dense/firm fish, on salmon it is excellent. This does NOT work well with average white fish and is NOT recommended. 4. For shrimp/prawn, clean as you would, remove shell, tail, devein, marinate in the mix.