Ingredients
-
1
-
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Chicken Satay,Pork can easily be substituted.,This recipe was absolutely delicious. Restaurant quality, and simple to make. I had never made kebabs and it was easy. Marinated about 3 hours and it was plenty. Due to lack of grill, I broiled. Worked great. One warning: do not spill this on a light-colored sweater. Yikes. But the dinner was worth it..,Delicious! I marinated it for about 6 hours, I loved that I could prep it in the morning and then just grill it right before dinner. Winning recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Thin (1/4-Inch) Slices That Run the Length of the Chicken Breast (each Slice Will Be 1 Inch by 4 Inches by 1/4 Inch Approximately) to Get 16 Slices. |
|
2
Done
|
If You Find It Difficult to Cut Thinly Through Fresh Meat, Leave It in the Freezer For 15-20 Minutes to Harden Slightly and Then Slice. |
|
3
Done
|
Place the Chicken Strips in a Plastic Freezer Bag. |
|
4
Done
|
Add All the Marinating Ingredients and Gently Toss Until Well Mixed. |
|
5
Done
|
Let the Chicken Marinate in the Fridge For at Least 2 to 24 Hours. |
|
6
Done
|
When Ready to Cook the Satays, Stir Chicken in Its Marinade and Then Thread Each Slice Onto a Skewer, Working the Skewer in and Out of the Meat, Down the Middle of the Slice, So That It Stays in Place During Grilling. |
|
7
Done
|
Baste the Chicken With Oil or Coconut Milk and Grill on a Barbecue or Under the Broiler. |
|
8
Done
|
Cook For not Much More Than 2 Minutes Each Side, Turning Fairly Often to Prevent Unnecessary Burning, and Baste One More Time With Oil or Coconut Milk. |
|
9
Done
|
the Satays Are Done When They Have Turned Golden Brown and Crispy Along the Edges. |
|
10
Done
|
Serve on Lettuce Leaves, Decorated With Fresh Cilantro Leaves, and Accompanied by a Small Bowl of Peanut Sauce on the Side. |
