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Chicken Satay

January 15, 2010 by greg 4 Comments

Finally we come to the end of our New Year’s Eve feast. We’ll finish in Thailand with some chicken satay. I marinated some thinly sliced chicken breast in yogurt seasoned with curry powder, turmeric, garlic and ginger for about 5 hours. The chicken was skewered and cooked in my grill pan. I served it with a Thai peanut sauce made from creamy peanut butter, soy, sesame oil, sriracha chili oil, rice vinegar, a pinch of sugar and some water.


Filed Under: appetizer, Thai Tagged With: chicken satay, New Years Eve

Comments

  1. Patty says:
    January 17, 2010 at 2:34 pm

    I love chicken satay. This looks super easy too! It's on my list to make this week! Yummy!

    Reply
  2. Chef Dad says:
    January 19, 2010 at 12:08 am

    I like the blog, Greg. We love satay, but we have a peanut allergy in the family. So, we use sunbutter, sunflower kernels pummeled into a butter. I actually prefer it to peanut butter, at least the mass market peanut butters that I grew up on. It's a cleaner flavor as if there was a little more TLC in the making. It works just as well in the sauce recipe you used here.

    Reply
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    March 11, 2010 at 10:35 pm

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  4. Kathleen says:
    June 11, 2010 at 4:08 am

    These look great, Greg! I hope all is well with you and your family!

    Reply

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