Ingredients
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1/4
-
3
-
2
-
2
-
2
-
1
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Grilled Chicken Satays With Peanut Sauce,This recipe comes from the Food Network and is credited to Emeril Lagasse. DH and I served this as one of our tapas dishes for a New Year’s Eve party and the guests raved. We are looking forward to having it many times in the summer. Serve with my peanut sauce, Recipe #301105, also by Emeril. Prep time includes marinating time. You will need 35-45 medium (7 inch) bamboo skewers, soaked in water for 15 to 30 minutes.,We really enjoyed these at our BBQ. I cut the fish sauce in half because the DH isn’t a huge fan of the stuff. We will definately be making these again.,Oh, boy! I fell in love with this dish! The chicken was soooo tender! I might have left it just a little too long under the broiler, but it was still fantastic. The marinade was the reason for this, I’m sure. I left the chicken in the fridge overnight and I could already feel how tender it was. And you’ve got to use Recipe #301105! to round it off! Thnx for sharing your recipe, Dr.! Made for ZWT6.
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Steps
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1
Done
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In a Medium Bowl, Combine the Soy, Oil, Fish Sauce, Ginger, Garlic, Coriander, and Pepper Flakes. Add the Chicken and Toss to Coat. Let Marinate in the Refrigerator For 2 Hours, Turning Occasionally. |
|
2
Done
|
Preheat the Grill to Medium High (or Preheat the Broiler). |
|
3
Done
|
Remove the Chicken from the Marinade and Thread 1 Strip of Chicken Down the Middle of Each Skewer. |
|
4
Done
|
in Batches, Cook the Satays on the Grill (or on a Broiler Pan Under the Broiler) Until the Chicken Is Cooked Through and the Meat Is Browned, 2 to 3 Minutes Per Side, Watching Carefully and Turning So the Meat Does not Burn. |
|
5
Done
|
to Serve, Arrange the Skewers on a Platter and Lightly Drizzle With the Peanut Sauce and Chopped Peanuts. Serve Additional Sauce in a Bowl on the Side For Dipping. Garnish With Cilantro Sprigs and Serve Hot or at Room Temperature. |
