Grilled Chicken Satay


 

grilled chicken satay

Lemongrass is one of my favorite flavors. I would put it in every marinade if I could. I even have a lemongrass plant, although he has yet to produce a real stalk. Right now he looks like a pot of overgrown grass. (I don’t know why I assign genders to my plants, just go with it).

Chicken satay is usually more of a main course, or appetizer, but we served it as a side dish with vegetarian sushi rolls. I know, it sounds all backwards like ordering an olive with a martini on the side, but it’s pretty normal for me.

The back-story is I used to be a vegetarian. Actually, I think I was born one. As a kid, I didn’t like meat at all, but when I got older I gradually began to have some on occasion. Today I am less picky than I was; although if you ask anyone who knows me, they’ll probably say that’s debatable.

 

Grilled Chicken Satay 

Serves 3

 

  • 2 chicken breast halves
  • 2 Tbsp lemon juice
  • 1/3 cup low sodium tamari (or soy sauce)
  • ¼ cup sesame oil
  • 1 garlic clove, minced
  • ¾ tsp coriander
  • ½ oz lemongrass, thinly sliced
  • 1/8 tsp crushed red pepper
  • ground pepper

 

First, soak the bamboo skewers in water for a couple hours before using to prevent them from burning on the grill.  If you have metal skewers, it’s probably safe to skip this part!

In a bowl, combine all the ingredients (except the chicken) and set aside.

satay marinade

Lightly pound the chicken so the thickness is consistent for marinating and cooking.  Cut the chicken into strips across the grain. Slice them thicker than you think you need. It makes it easier to skewer the pieces.

Marinade the chicken strips at least 2 hours, but ideally 4 hours.

Skewer the marinated chicken strips, and grill until done. It takes about 15 minutes to blacken evenly, turning every so often.

grilling chicken skewers

grilled chicken skewers

By the way, we have had to use the stove top grill this winter.  The one outside is buried under about 15 feet of snow. I wish I was kidding. The plows also buried my parking spot.  Hang on, let me find the picture.

snow pile

Back to food…

chicken skewer close

chicken satay with sushi

The tamari and sesame oil give the chicken a depth of flavor, with lemongrass sort of dancing on the surface. Not to mention the extra yum factor that grilling adds.

 

Grilled Chicken Satay
 
Author:
Recipe type: Appetizer
Cuisine: Asian
Serves: 3
Prep time:
Cook time:
Total time:
 
Tamari and sesame oil give the chicken a depth of flavor, with a light lemongrass and citrus scent on top.
Ingredients
  • 2 chicken breast halves
  • 2 Tbsp lemon juice
  • ⅓ cup low sodium tamari (or soy sauce)
  • ¼ cup sesame oil
  • 1 garlic clove, minced
  • ¾ tsp coriander
  • ½ oz lemongrass, thinly sliced
  • ⅛ tsp crushed red pepper
  • ground pepper
Instructions
  1. Soak the bamboo skewers in water for a couple hours before using to prevent them from burning on the grill.
  2. In a bowl, combine all the ingredients (except the chicken) and set aside.
  3. Lightly pound the chicken so the thickness is consistent for marinating and cooking.
  4. Cut the chicken into strips across the grain. Slice them thicker than you think you need. It makes it easier to skewer the pieces.
  5. Marinade chicken strips at least 2 hours, but ideally 4 hours.
  6. Skewer the marinated chicken strips, and grill until done. It takes about 15 minutes to blacken evenly, turning every so often.
  7. Serve hot.

 

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