What’s not to love about food on a stick? Anything that breaks the stereotype of a fork and knife at dinner time is something I look forward to, and if you’re planning an outdoor party, skewers are the way to go. Your guests don’t have to bother with place settings or even tables, they can simply wander and mingle. Which is what makes a great party, after all.
I didn’t make this dish for a party, though I probably will before the summer is over, along with kabobs and anything else i can think of that can comfortably be skewered and cooked over coals. This was made at the request of my lovely wife, and i was more than happy to oblige her.
I’ve seen a lot of recipes that call for using whole breasts or chicken thighs, but i find that for satay, chicken breast tenderloins fit the bill perfectly. Prep is simple, as you only have to cut larger tenderloins in two before marinating and it’s almost impossible to end up with a dry piece of chicken. The flavor of the marinade works magic. this may just be the prefect satay recipe.
As for sauce, I tend to simply heat my left over marinade thoroughly in a saucepan and use that. If the idea doesn’t sit well with you, feel free to either make more or to use a thai peanut sauce from your local market. You won’t hurt my feelings either way.
- 3 tablespoons creamy peanut butter
- 1/2 cup soy sauce
- 1/2 cup lemon or lime juice
- 1 tbsp. light brown sugar
- 1 tbsp. red curry powder
- 1 tbsp. hot Madras curry powder
- 2 cloves garlic, minced
- 1/2 tsp. chili garlic paste (or use a full teaspoon for some serious kick.)
- 1 lb. chicken breast tenderloins, cut in half lengthwise.
- Add peanut butter, soy sauce, lemon juice, brown sugar, curry powder, chili paste and garlic together in a medium mixing bowl and whisk together until smooth. Pour over chicken breast tenderloins in an airtight container and refrigerate for at least three hours, overnight is better.
- Soak 12-18 bamboo skewers in water for at least 30 minutes before preparation to prevent burning over flame.
- Preheat gas grill or light charcoal grill. If using a grill pan, place over low heat.
- Slide a skewer through the center of each tenderloin. (You may reserve marinade and simmer for 20 minutes, then allow to cool if desired, or discard.) Place over direct heat on grill, or cook on grill pan. Cook in batches, approximately 3 minutes per side or until chicken is cooked through, turning often.
- Serve with reserved peanut marinade or a fresh batch of peanut sauce for dipping.
What I would have done differently had I thought of it at the time:
I would have opted for the 1/2 tsp. of chili paste…
Links to other recipes like this: