Chicken Satay #recipe from author @DarylWoodGerber

From Daryl:

Are your taxes done? Do you find doing taxes, um, taxing? Hopefully everything is in order and you're ready to treat yourself and cook up something special.

As I get ready for next week's release of STIRRING THE EVIDENCE, I decided to treat myself to a wonderful dinner and I wanted to share the recipe with you. Except . . .


Okay . . . here I thought I was posting a really originally recipe, but as I was entering labels so the recipe would be easy to find on our blog list of recipe titles, chicken satay popped up.  I went to search the blog site and found that not one but two of our bloggers had posted a recipe for this.  A long time ago, but, hmm.

Therefore, I'll admit this is not original.  I guess it's sort of like a sugar cookie. How many variations can there be on a cookie recipe, right? But if you haven't had one in a while and you see a recipe for it, maybe you'll make it. This is my take on the chicken satay recipe.

Big note! This is not a recipe for all of you 5-ingredient recipe lovers. If my protagonist Jenna saw this recipe, she would be having heart palpitations, I fear, but she could do it, taking it one step (or 5 ingredients) at a time.

Enjoy.

GRILLED CHICKEN SATAY WITH PEANUT SAUCE

FOR THE CHICKEN

1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces

1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces

1/3 c. coconut milk

1 tsp. ground turmeric or curry

2 tbsp. tamari, gluten-free

2 tbsp. packed brown sugar

2 tbsp. lime juice

2 cloves garlic, chopped

1 shallot, chopped

1 tbsp. fresh ginger, chopped

1 1/2 tbsp. catsup

1/4 teaspoon chili powder

FOR THE PEANUT SAUCE

1/2 c. smooth peanut butter

1/4 c. reserved marinade (you reserved after making above)

1 tbsp. tamari, gluten-free

1 tbsp. lime juice 

1 tsp. lime zest 

1 clove garlic, grated

1 tbsp. freshly grated ginger

1/4 c. boiling water

Unsalted peanuts, for garnish

You need bamboo skewers, about 20-24 of them. Soak bamboo skewers in cold water for at least 15 minutes.

In a medium bowl, toss turmeric (or curry) and chicken together to coat. Set aside.

Prepare lemongrass. Set aside.

In a food processor, combine coconut milk, tamari, sugar, lime juice, garlic, shallot, ginger, catsup, and chili powder, and blend until smooth, scraping down sides if necessary. *Set aside ¼ cup marinade for peanut sauce.

Pour remaining marinade and lemongrass into the chicken bowl and toss to coat. Chill in the refrigerator for 2 hours.

Meanwhile, make peanut sauce:

In a medium bowl, whisk all sauce ingredients until smooth and well combined. Don’t forget the reserved marinade.

Preheat grill to medium heat.

Remove chicken from marinade and spear 1-2 pieces onto each skewer.

Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.

Serve with white rice, peanut sauce, and chopped peanuts.

 

Don't forget to order the 9th book in the  

Cookbook Nook Mystery series,  

SHREDDING OF EVIDENCE, coming April 21  

in trade paperback and e-book.

You can read all about it and order it on various sites on 

my website, HERE

🧚

Also, don't forget to order the first book in my new  

Fairy Garden Mystery series, 

A SPRINKLING OF MURDER, coming June 2020 

in trade paperback and e-book.

You can read all about it and order it on various sites 

on my website HERE. 

Plus I've posted a few of my fairy gardens.

And here is my latest suspense...

Order FAN MAIL, the second in series, trade paperback and e-book: HERE

SAVOR THE MYSTERY!

 

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Chicken Satay

by Peg Cochran

The first time I had chicken satay was on a trip to the Far East.  My husband was in Singapore on business for several weeks, and I flew out to join him.  We traveled through Malaysia to Kuala Lumpur, to Bangkok and Hong Kong.  It was an amazing trip and one I'll never forget!

We stayed at a hotel on the South China sea in Quantan, Malaysia.  My husband suggested I try the chicken satay for lunch.  I loved it so much that I had it for the next four days!  It came served on large banana leaves with a side of sticky rice.  I don't know how authentic this recipe is, but it's delicious and you can find all the ingredients in your local grocery store!

Marinade
2 tablespoons sesame oil
2 tablespoons corn oil
1/4 cup sherry
1/4 cup soy sauce
2 tablespoons lemon juice
2 garlic cloves, crushed
1/2 tsp ginger

Combine all the above ingredients--I find a large plastic ziplock bag works great.  Marinate chicken for a couple of hours.

You'll need a package of chicken breasts (three small to medium sized breasts).  Since I was making this as a main course, I cut the breasts into strips and threaded them onto metal skewers.  If you were doing this for an appetizer for a party, you would want to create smaller pieces of chicken and put them on bamboo skewers that have been soaked in water.  For a great appetizer presentation, cut a cantaloupe in half (or melon of your choice) and place cut side down on a platter.  Stick skewers of chicken into the melon (it will look like a porcupine!) and serve with dipping sauce (below).  To make things easier, you can grill whole chicken breasts and then cut into pieces and thread on bamboo skewers.

Cut chicken into strips or bite-sized pieces and grill marinated chicken on a gas or charcoal grill or on a grill pan over a gas flame until done.   

Dipping Sauce
1 cup smooth peanut butter
1/4 cup soy sauce
2 tsps sriracha sauce or sambel oleek or to taste depending on how hot you like your food
2 tablespoons brown sugar
2 limes, juiced
1/2 cup hot water


Combine all of the above (except hot water) and blend in a blender or food processor until smooth, dribbling in as much hot water as you need to create a smooth paste.  *This makes a lot of dipping sauce.  You can halve the sauce if making smaller portions.

Serve with rice and a veggie and enjoy!  It's a great alternative when you are sick of barbecuing hamburgers, hot dogs and ribs!  

Place plastic ziplock bag in a bowl to steady it and pour in marinade

For a main course, thread chicken pieces on metal skewers--one or two per person

Grill chicken until cooked through

Ready for dipping sauce!

Serve with dipping sauce.  I added grilled corn on the cob and rice.  Yummy!

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Visit my web site or my Facebook page or chat with me on Twitter @pegcochran.

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,
Margaret!




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.

Enjoy!

www.jennmckinlay.com

Jenn McKinlay
SPRINKLE WITH MURDER
Available Now

aka Lucy Lawrence
CUT TO THE CORPSE
Available Now

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