Chicken Satay Recipe
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Chicken Satay

Can be served as an appetizer or main course depending on the size of the skewers. You can make this 24-hours in advance and cook the skewers on an outdoor grill, indoor grill or under the broiler.

3 lbs. skinless, boneless chicken breast
1/2 cup soy sauce
1/2 cup vegetable oil
1 tbls. fish sauce
6 cloves garlic, minced
2 tbls. sugar
3 tbls. curry powder
40 bamboo skewers

Slice the chicken into strips about 1/3" thick and about 1" to 1 1/2" wide. (partially frozen pieces are easier to slice)

In a separate bowl, combine all of the ingredients except the chicken and skewers and mix until the marinade is well blended. Place the marinade and the chicken into a plastic bag and tie the top. Gently shake the bag so that everything is well coated and place the bag in the refrigerator for at least two hours.

If you have time, prepare the meat ahead and let sit overnight in the
refrigerator.

Gently thread the chicken onto the skewers and place in a shallow dish. Pour remaining marinade over the skewers and cover until ready to cook. Grill the chicken over medium heat for approximately three minutes per side. They cook very quickly and overcooking will dry the chicken out so check the heat with a sample skewer before cooking too many.

Grill the skewers in batches so that you can serve them hot! Peanut sauce is served on the side as a dipping sauce.

AUTHOR: Lori A

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