Blue Ribbon Group Best-Ever Chicken Satay
A winner any night of the week
Without a doubt, this Best-Ever Chicken Satay recipe earns its title. The recipe makes the most delicious chicken I have ever tasted. Serve it with my spicy peanut sauce and you will think you have takeout from your favorite Thai restaurant.
I make this almost every week and have started making quadruple batches of the marinade to keep on hand. This has been going on for months. Plus, any time I serve it to family, friends or bring it to a potluck, it disappears fast. It’s my most requested recipe for everyday meals as well.
Step By Step
Check out this picture tutorial that walks you through making this best-ever chicken satay, step by step.
Fresh garlic. Fresh ginger. Fresh lime. Lemongrass. Pepper flakes. Curry. Cardamom. Such great flavors. Mix all that with some fish sauce, soy sauce, olive oil, and agave, and you got a completely delicious way to season your chicken. This is something you could make in bulk also and freeze. As a result, you’ll get dinner on the table fast. Tip: If you want to reduce the sodium, swap out the soy sauce and use liquid aminos instead. Bragg’s in my favorite. I also love the coconut version as well.
Once you have the marinade ready, you add it to your chicken. I like to use a sealable or disposable plastic bag. Glass and metal dishes work great also.
I usually let it marinade overnight but 30 minutes works too; then, it’s ready whenever you are.
This is where uniform size pays off. Cut the chicken breasts in matching sizes. As a result, each will bake at the same rate, all coming out tender and delicious.
You will definitely want to also make the spicy the peanut sauce shown below. Again, you will want to make this is bulk also. It is addictive, in a good way! Find the recipe here!
Enjoy!
-Cyndi
Spicy Chicken Satay
2 pounds skinless, boneless chicken breasts
2 tablespoons soy sauce
2 tablespoon fish sauce
2 tablespoons honey or agave
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon curry powder
1 teaspoon cardamom
1 tablespoon finely chopped lemongrass
1 tablespoon dried chili flakes, or to taste
Cut chicken into thick strips, as evenly-sized as possible. Place in one-gallon plastic bag. In medium bowl, mix soy sauce, fish sauce, honey, olive oil, lime juice, garlic, ginger, curry powder, cardamom, chili flakes, and lemongrass. Add to plastic bag. Mix to coat all chicken pieces. Refrigerate at least 30 minutes (or overnight) to marinate.
Preheat oven to 400 degrees. Place chicken on metal skewers then on large baking pan with sides. (If using wooden skewers, soak in water 15 minutes first.) Bake just until pink disappears, about 5 minutes on each side. (Alternatively, you can grill over medium high heat and they will cook a bit faster.) Serve with peanut dipping sauce. Refrigerate any leftovers. They taste great reheated. Makes about 12 skewers or servings, depending on size.
-Recipe from Cyndi Harles
