I cannot believe that the last time I posted a chicken recipe was over a year ago. Although I don’t eat meat, I do cook non-veg dishes quite often as my husband likes it. My brother is an avid meat-eater and quite the opposite of me. Since, he is visiting me, I have been making quite a lot of non vegetarian dishes and so, you will be seeing another wave of non-veg recipes here on OhTastenSee.
This recipe is inspired by the famous chicken satay available at ‘Wild Ginger’ in Bellevue. They have a super fragrant satay that is served with a peanut dipping sauce and is absolutely delicious. My version is fairly healthy, since it uses white meat chicken and it is grilled(see notes below to use your oven to cook the satay). There is very little fat added and yet you have a moist and flavorful grilled chicken.
I made quite a large quantity – enough for 8 servings. I froze the marinated chicken in small portion sizes, so that it can be pulled out and put on the grill anytime we needed to. Scale down the recipe to suit your needs accordingly.
For the marinade
8 chicken breasts
1/2 cup chopped lemon grass
1 medium yellow onion, sliced
4 tbsp ginger garlic paste
1 tsp paprika(kashmiri chilli powder)
1 tsp red chilly powder(cayenne pepepr)
1/2 tsp turmeric powder
2 tbsp ground coriander
1 tbsp ground cumin
3 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tbsp lemon juice
1 tbsp canola oil
1/4 cup soy sauce(I used lite soy sauce)
1 – 2 tsp sea salt(see notes to substitute fish sauce)
Wooden skewers to grill
Peanut dipping sauce
1/2 cup creamy peanut butter
1/4 cup lemon juice
1/4 cup hot water
1 tbsp brown sugar
2 tbsp soy sauce
2 tsp sriracha sauce
1 tbsp chopped peanuts for garnish
Split the chicken breasts in half, by slitting across, and forming two pieces of same size and shape, only half the thickness. Place the chicken breasts in a bowl.
Place all the ingredients called for in the marinade in a blender. Blend until you get a smooth paste. Pour this over the chicken pieces and massage the marinade into the chicken. Cover the bowl with plastic wrap and let the chicken sit in the marinade for atleast 3-4 hours, best if left overnight.
When ready to grill, soak the bamboo skewers in water. I place the skewers in a 9 X 13 baking dish filled with water and place a coffee cup/glass of water over it to weigh the skewers down. Otherwise they tend to float up and don’t soak quite well. You can also use metal skewers if you have them.
Preheat the grill/oven to 450 degrees. Gently thread the chicken into the skewers, such that the chicken covers only half the skewer. The remaining half is intended to be used as a handle, while grilling as well as when eating. Covenient eh!
Grill the satay over direct heat, 2-3 minutes on each side. Remove and serve with peanut dipping sauce(below).
Place the peanut butter, lemon juice, brown sugar, soy sauce and sriracha sauce in a blender. Pulse to combine. With the blender running, slowly drizzle the hot water so that the mixture comes into a sauce like consistency. Remove, place into a bowl and top with chopped peanuts. Serve with the satay.
Verdict: The chicken was moist and tender from the marinade and super flavorful. The satay had the flavors of sweet, spicy, sour and salty all in one bite. The creamy peanutty sauce was a perfect dipping sauce for the marinade. And if you’re not convinced by this, try this…’have you ever eaten barbequed chicken on a stick?’. Hope this does. 🙂
1. You can substitute dark meat chicken for the chicken breasts, it tastes better. You can also substitute beef or shrimp, using the same marinade.
2. Use lemon zest/lime zest if you don’t have lemongrass on hand. It is not authentic, but would be ok.
3. Galangal is a more authentic substitute for the ginger in this recipe. Use whole garlic and galangal before blending the marinade.
4. If you don’t grill the satay, preheat the oven to 450 degrees and place the skewers on a foil lined baking sheet. Bake for 20-25 minutes, turning the skewers once mid way. Turn the oven to broil on high for the last 5 minutes of cooking.
5. We are not a big fan of non veg dishes being too sweet, so have reduced the brown sugar quite a bit. Make it 6 tbsp if you like sweet.
6. Omit the salt in the marinade and use fish sauce instead. I have not ventured there yet. 🙂
7. For the dipping sauce, use warmed up coconut milk instead of the water, for a more creamier version.