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Chicken
Satay
Poultry
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This recipe originated with one I found in Mark
Bittman's How to Cook Everything (one of my favorite cookbooks!). I
didn't have enough soy sauce, though, and I had more chicken to fix than the
recipe called for. So I began improvising, looking through the bottles and
spices in my cupboards, adding the Thai garlic-chili sauce, chipotle flakes,
Indonesian chile sauce, etc. Turned out great and was a hit at the party that
night.
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2 Tablespoons Thai garlic
chili sauce
3 Tablespoons soy sauce
2 teaspoons sesame oil
½ teaspoon dried chipotle flakes
¼ teaspoon Penzey’s sweet curry powder
1 Tablespoon hot oil
2 Tablespoons brown rice vinegar
2 Tablespoons teriyaki sauce
½ cup Thai peanut sauce
½ cup Indonesian chile sauce
½ teaspoon ground ginger
½ teaspoon coriander powder
8 boneless, skinless chicken
thighs, cut into strips
Note: All measurements of
the ingredients of this recipe are approximate!
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Blend all ingredients except for chicken together;
reserve 1/2 cup sauce. Add chicken strips to the sauce and marinate for at least
one hour, up to 24 hours.
Soak bamboo skewers in water for about 10
minutes. Thread the marinated chicken on skewers, grill and serve with reserved
marinade. (Do not overcook!) |
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