Chicken Satay

Appetizers, Thai Cooking

I have tried many different recipes for chicken skewers, and I really like this latest concoction.  It’s not a super sweet glaze, but more of an almost Indian style yogurt marinade.  When I made this at the beach house it was well received, some people couldn’t contain their excitement for chicken satay and peanut sauce.

Start by cutting the chicken into strips.  Then I like to brine the chicken in salt water for at least twenty minutes. It just makes them juicier and more delicious.

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While the chicken is brining, I soak the skewers in water, so they won’t burn on the grill.

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Mix all the ingredients of the marinade together in whatever dish you are going to use to marinade the chicken. Any dish will do as long as it can hold all the chicken.

Toss the chicken in the marinade and let it sit for at least 20 minutes or up to 2 hours. Too long and this type of marinade will start to break down the chicken too much.

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Now, it’s skewering time.  Weave the chicken onto the skewers for even cooking.

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Then throw them on the grill for 6-7 minutes on each side.  You can also bake them in a 375 degree oven for 20-30 minutes.  Sorry, I’m more of a look at it and poke it to see if it’s done kind of gal. And I forgot to take pictures of it on the grill 😦

You can eat them right off the skewer or dip them in the peanut sauce I wrote about in the summer roll entry.  The recipe for them is listed below.

These are perfect for parties or for a fun weeknight meal!

Chicken Satay Skewers

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 chicken breasts
  • ½ cup greek yogurt
  • 2 Tablespoons apricot preserves (raspberry or plum works too!)
  • 1 teaspoon sriracha sauce
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • salt and pepper

 

Preparation Instructions

Preheat the oven to 375 degrees Fahrenheit.

 

Soak long bamboo skewers in water to prevent burning in the oven.

 

Butterfly each chicken breast and cut into long 1 inch wide strips. Brine the chicken if you would like in a bowl of cold water and salt, pat dry.

 

Combine the remaining ingredients in a low flat dish. Whisk until combined. Add chicken and coat with marinade. Cover and refrigerate for up to 2 hours.

 

Weave the chicken on to the skewers, one per skewer. Lay flat on a lined baking dish. Bake for 30 minutes or until completely cooked, or grill until done!

Peanut Sauce

  • Servings: 4-6
  • Difficulty: easy
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  • ½ cup peanut butter (smooth)
  • 2 Tablespoons ketchup
  • 1 teaspoon sriracha sauce
  • 2-3 cloves of garlic
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 6 Tablespoons soy sauce
  • 2 teaspoons ginger powder
  • ¼ cup brown sugar
  • 1 teaspoon onion powder, or 1 quarter of an onion
  • 1 teaspoon Worcestershire sauce
  • juice of a small lime
  • 2 teaspoons water

Place all the ingredients in a Cuisinart or blender. Blend until completely smooth. Refrigerate to let flavors merry.

 

Serve with chicken skewers!

Beachside Summer Rolls

Appetizers, Asian, Thai Cooking

I’ve been reminiscing about our glorious week at the family beach house and forgot I had taken these photos of Summer Roll Making 101.  These summer rolls are the no cook sister to spring rolls and are absolutely perfect in the heat of the summer or any time of the year.  I serve them with a creamy and slightly spicy peanut sauce that also goes great with this chicken satay recipe!

Summer Rolls

First begin cutting the veggies of your choosing into thin strips.  I like using cucumber, carrot, and avocado.  Chicken and shrimp are also delicious additions.  If you are in a rush, a bag of broccoli slaw also works well!

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Then wet one spring roll wrapper in a shallow, flat plate. Do not let it soak, a good 5 seconds is all you need!

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Lay your herbs down first so they will show through the wrapper and look really pretty.  Just one or two basil, cilantro, or mint leaves (or a combo of all) does the trick.  Then stack the other fillings on top in a neat little tower.

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Now the rest happens pretty much like burrito rolling.  Fold two of the sides onto the veggies.  Then fold the bottom and begin to roll till it looks something like this!

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completed rolls!

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Peanut Sauce

This peanut sauce goes well with pretty much anything.  I’d eat it off a dirty shoe.  It’s great tossed with pasta and red pepper or with slaw to make a quick Asian Salad.

It’s easy too!  Basically you just throw all of the ingredients into a food processor and press play.

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peanut butter is key!

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It should look smooth as creamy, pretty thick, but not too thick.  You can always add more soy sauce to thin it down a little.

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Then it’s ready for dipping or mixing! (or eating with a spoon)

Beach kitty, view of the bay…heaven 🙂  (pics compliments of my lovely hubby)

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Summer Rolls

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • rice paper wrappers
  • carrots
  • cucumbers
  • avocado
  • cooked shrimp or chicken
  • cooked rice noodles (optional)
  • mint, basil, or cilantro leaves

Directions

  1. Cut veggies and meat into thin strips
  2. Wet one rice wrapper in a shallow flat dish filled with water
  3. Remove wrapper and place on a clean plate.  Stack veggies in the center starting with the herbs.
  4. Fold the outer edges on top of the veggie stack.  Then fold up the bottom and roll
  5. Enjoy with peanut sauce!

Peanut Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • ½ cup peanut butter (smooth)
  • 2 Tablespoons ketchup
  • 1 teaspoon sriracha sauce
  • 2-3 cloves of garlic
  • 2 Tablespoons rice vinegar
  • 2 teaspoons ginger powder or fresh ginger grated
  • 2 teaspoons sesame oil
  • 6 Tablespoons soy sauce
  • ¼ cup brown sugar
  • 1 teaspoon onion powder, or 1 quarter of an onion
  • 1 teaspoon Worcestershire sauce
  • juice of a small lime
  • 2 teaspoons water

Preparation Instructions

Place all the ingredients in a Cuisinart or blender. Blend until completely smooth. Refrigerate to let flavors merry.