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Spice up Your Dinner with Chicken Satay

Chicken Satay

A Satay is simply a marinated skewered grilled meat that’s served with a sauce. They’re a quick and easy way to introduce your family to a new flavor profile. And who doesn’t like food on sticks right ; ) I can pretty much get my kids to eat anything if it’s on a stick {& yes I take advantage of that!}

Chicken Satay

Most of this meal can be made ahead of time. Both the marinating and the peanut sauce can be made ahead of time {this recipe makes quite a bit of sauce so you might even be lucky enough to have leftovers}

Other than the marinating time, it’s just a few minutes of grilling and voila. I even grill mine indoors {grill pan how I adore you} Add a nice side of rice and you’re all set!

Adapted from Tyler Florence’s “Chicken Satay and Peanut Sauce Recipe”

What you’ll need:
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
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Fresh cilantro leaves

*Peanut sauce, recipe follows

What to do:
1. Combine: yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place chicken strips into yogurt marinade.  Toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.

2. Thread 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.

3. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill chicken for 3 to 5 minutes on each side, until nicely seared and cooked through.

4. Serve the satays on a platter with cilantro; accompanied by peanut sauce.

Peanut Sauce:
1 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons crushed red chili pepper flakes
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water

What to do:
1. Combine peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While motor is running, drizzle in hot water to thin out sauce.

2. Pour sauce into a small serving bowl. Serve with chicken satay.

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