Monday, August 1, 2011

Grilled Chicken Satay with Peanut Dipping Sauce

At long last summer seems to be upon us here on Vancouver Island.

The morning suns creeps softly through our windows while the breeze mingles with the smells of freshly mown grass, sultry summertime flowers, fresh herbs, and other enchantments.

But along with the abundance of so many wonderfully local and fresh ingredients this time of year brings, the heat of a long summer afternoon often carries into early evening so that we don't want to turn our ovens on or spend a lot of time in front of a stove.

Today's recipe for chicken satay is fresh and delicious and can be made ahead of time making for ease of preparation on a languid summer evening.

I hope you enjoy!
Grilled Chicken Satay with Peanut Dipping Sauce
For printable recipe click HERE

 Satay Ingredients
  •  12 chicken breast tenders, cur in half lengthwise into 24 strips (can also use entire boneless skinless breasts cut in the same way)
  • 1/3 cup coconut milk
  • 3 cloves garlic
  • 2 shallots
  • 2 Tbsp each canola oil, fresh lime juice, and brown sugar
  • 2 Tbsp each chili garlic sauce, and lime zest
  • 1 piece fresh ginger, peeled
  • 2 tsp ground coriander
  • 1/2 tsp curry powder
Satay Directions
  1. Puree above ingredients in a food processor or blender until smooth
  2. Toss chicken tender strips with salt and pepper, place into the marinade and coat well. Thread in equal amounts (2 per skewer) onto 12 skewers. Set aside. Can be made and refrigerated up to a day ahead. Leave in marinade for at least 1 hour.
  3. Grill satay covered on a preheated medium grill until chicken in browned, 2-3 minutes per side. Serve with peanut dipping sauce.
Peanut Dipping Sauce Ingredients 
  • 1 Tbsp canola oil
  • 1 Tbsp minced garlic
  • 2 tsp fresh ginger
  • 1/2 cup water
  • 1/3 cup coconut milk
  • 1/3 cup crunchy peanut butter
  • 2 Tbsp brown sugar
  • 1/2 Tbsp chili garlic sauce
  • 1 Tbsp each low sodium soy sauce, fresh lime juice
Dipping Sauce Directions
  1. Heat the oil in a small saucepan over medium. Saute the garlic and ginger just until fragrant.
  2. Whisk in the water, coconut milk, peanut butter, chili garlic sauce, and soy sauce. Simmer 5 minutes, Stir in the lime juice at the end, Set aside until ready to eat.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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