{ Recipe } Chicken Satays
Friday Recipe Feature: with Jackie Connelly Photography
Chicken Satays
Serves 4
INGREDIENTS
6 skinless chicken thighs cut into strips
1/4 cup lemongrass paste
1 small onion
2 cloves garlic
1 inch sliced ginger
1/2 tsp. turmeric
2 tbsp. coriander
2 tsp. cumin
3 tbsp. dark soy sauce
4 tbsp. fish sauce
5 tbsp. brown sugar
1 tbsp. fresh lime juice
METHOD
• Place all marinade ingredients in a food processor and process well. Marinate for at least 1 hour.
• Slide the pieces of meat onto the wooden skewers. (Tip: soak skewers in water beforehand to prevent splintering.)
• Pre-cook: Barbecue the satays on high heat (400-500 degrees) for 10 minutes (place the satays diagonally on the grill for 5 minutes; then same side but opposite diagonal for the next 5 minutes).
• About 10 minutes before you’re ready to serve, pop the skewers in the oven at 350 degrees for about 10 minutes (check thoroughness of cooking before serving)
• Serve with thai peanut dipping sauce.
Enjoy!
