Wednesday, April 7, 2010

Chicken Satay

And the winner is....Margaret of Illinois!
She entered my March contest and
has won an autographed copy
of CUT TO THE CORPSE, which just
came out yesterday! Thanks for playing,

And now let's talk chicken.
Chicken Satay to be exact.

The Hub wanted to grill up something
special the other day, so he decided
Chicken Satay would hit the spot. I,
of course, encouraged him in his endeavor
as any good wife (who enjoys a break
from the kitchen) would.

Well, I have to say the Hub is a good cook, but he out did himself
with this one. It was fantastic! The dudes even asked for THIRDS
and we have been nagging him ceaselessly to make it again. And
so I share it with you -- give it to your Hub and let him WOW you!

Chicken Satay:

Marinade Ingredients:

2 tblspns creamy peanutbutter
1/2 cup soy sauce
1/2 cup lime juice
1 tblspn Sriracha "rooster" sauce
1 tspn chopped garlic
2 tblspns curry powder (red curry powder if
you want it spicier)

Chicken Breasts (cut into fourths)

Whisk above ingredients (except the chicken) until the marinade is smooth.
Before putting the chicken into the marinade, you may want to reserve
half a cup for dipping sauce. Marinate chicken overnight. Preheat your grill
(med-high heat). Skewer the chicken and put on grill.
Baste chicken with remaining sauce. Cook five minutes per side.
Serve hot. It's excellent with a side of jasmine rice and some grilled veggies.


Jenn McKinlay
Available Now

aka Lucy Lawrence
Available Now

New April Contest!!!!
Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to with
“Contest” in the subject line.

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  1. Congrats to Margaret!!! And congrats to you on your new book! Wahoo! You are one busy lady! This recipe looks yummy. Love that hubby is a cook!

  2. Congrats, Margaret! I'll bet she's excited to have won CUT TO THE CORPSE, and congrats, Jenn, on the new release!!
    This recipe sounds like fun!

  3. This comment has been removed by the author.

  4. Thanks, Avery! It is nice to have a
    back up cook -- especially since he is much better with grilling.

  5. Thanks, Julie! Lately, I am going through a real
    peanut sauce phase. So, this recipe was spot on

  6. Congratulations to Margaret! And thanks, Jenn, for the chicken satay...yum! Congratulations on the release of "Cut to the Corpse"--can't wait to read it!


  7. I love your cover, Jenn! So cute with the Golden on it. Your husband's recipe sounds great! But what's rooster sauce?

    ~ Krista

  8. "Rooster" sauce also known as Sriracha sauce is a Thai hot sauce named after the seaside city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced. It is a paste of chili peppers, vinegar, garlic, sugar and salt. It is a mild hot sauce, so it adds flavor without blowing your head off;-)

  9. Oh, this dish is right up my alley - I just love satay and I have yet to make it at home. This one's a keeper for sure.

    Congrats on CUT TO THE CORPSE's release, Jenn! And congrats to Margaret for winning your fun contest, too.