Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, July 7, 2017

Chicken Satay with Spicy Peanut Sauce

Traditional South Asian “satay” is a dish of grilled meat skewers served with a sauce that’s usually peanut based and spicy. Think kebabs, but instead of skewering large chunks of meat or vegetables, satay meat is cut into lengthwise strips and threaded onto the skewers in a zigzag fashion. I think small, 3-ounce chicken cutlets are great for satay—simply thread two cutlets lengthwise onto each skewer and you’re ready to go.

The peanut butter-based sauce in this recipe is a mix of spicy, sweet, salty, and, of course, nutty. Tip: Choose all-natural creamy peanut butter instead of the kind with all those ingredients you don’t need. Just look at the ingredients list. It should say: Peanuts.

Note: I grilled the skewers on bricks, which is great for tender chicken. Read about this type of grilling at Chicken Yakitori with Shiitakes and Scallions.

Serves 4

  • 4 tbsp soy sauce, divided
  • 2 tsp finely chopped fresh, peeled ginger, divided
  • 1 tsp peanut oil
  • 8 3-oz chicken tenders
  • 1/4 cup creamy, all-natural peanut butter
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp ground fresh chile paste (sambal oelek)
  • 2 tsp fresh lime juice 

  1. Combine 1 tablespoon soy sauce, 1 teaspoon ginger, and peanut oil in a sturdy, sealable plastic bag. Add the chicken tenders, seal, and turn several times to coat.
  2. Refrigerate at least 1 hour (or overnight).
  3. Combine the peanut butter, remaining 3 tablespoons soy sauce, brown sugar, vinegar, chile paste, lime juice, and remaining 1 teaspoon ginger in a bowl, stirring well to incorporate the peanut butter. Cover and set aside while the chicken cooks. Re-stir and divide into small dipping bowls just before serving.

Spicy Peanut Sauce
  1. Light a grill for medium-high heat. Wrap 2 bricks tightly in foil and place on the grill as noted above.
  2. Remove the chicken tenders from the marinade and thread 2 tenders lengthwise on each of 4 skewers (soaked in water 30 minutes, if wood).
  3. Place the ends of the skewers on the bricks and grill the chicken directly over the heat, turning a few times, until lightly charred on all sides and cooked through, 15-18 minutes total, depending on the thickness of the tenders.

Chicken Skewers

Beginning to Grill

After Turning
Plate the skewers and serve the peanut sauce on the side.

Chicken Satay with Spicy Peanut Sauce

No comments:

Post a Comment