chicken satay

Chicken Satay with Peanut Sauce

Recipe courtesy Tyler Florence

Ingredients

Marinade:

1 cup plain yogurt

1 teaspoon freshly grated ginger

1 teaspoon minced garlic

1 tablespoon curry powder

1 1/2 pounds skinless, boneless chicken breasts, cut into strips (i used chicken tenders)

20 wooden skewers, soaked in water 30 minutes (i didn't skewer the meat this time, just ate it as tenders)

Vegetable oil, for grilling (didn't need any oil, the marinade was enough)

Butter lettuce leaves (again, didn't use)

Fresh cilantro leaves (didn't use)

Directions:

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours. (i let mine marinade for about 30 minutes)

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 teaspoons red chili paste (i couldn't find this at my store, so i used about 2 teaspoons of chili powder and a pinch of cayenne pepper)

2 tablespoons dark brown sugar

2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.