Chicken Satay

Chicken Satay

1 lb. skinless, boneless chicken breast

1 t. black pepper

1 t. ground cumin

1 t. ground coriander

1/2 t. turmeric

1 t. fresh garlic

1 T. sugar

1 T. vegetable oil

1 T. soy sauce

1 T. lemon juice

1 t. fish sauce

16 bamboo skewers

Additional oil or coconut milk

Peanut Sauce

Fresh coriander leaves

Lettuce leaves

Cut thin (1/4-inch) slices of chicken that run length of chicken breast (each slice will be about 1x4x1/4 inch) to get 16 slices. (If you find it difficult to cut thinly through fresh meat, freeze it for 15-20 minutes to harden it slightly, then slice.

In work bowl, add freshly ground pepper, cumin, coriander, turmeric, chopped garlic, sugar, vegetable oil, soy sauce, lemon juice and fish sauce to chicken. Gently toss until well mixed. Marinate chicken, covered in refrigerator, for at least 2 hours and up to 24.

Heat gas grill for about 15 minutes with lid down, or prepare charcoal grill for direct-heat cooking, or heat broiler. Meanwhile, stir chicken in its marinade and then thread each slice onto skewer, working skewer in and out of meat, down middle of slice, so it stays in place during grilling. Baste chicken with oil or coconut milk.

Grill on uncovered barbecue or under broiler. Cook on both sides, checking after 2 minutes each side, turning fairly often to prevent burning; baste once more with oil or coconut milk.

Satays are done when they have turned golden brown and are crispy along edges. Serve on lettuce leaves, decorated with fresh coriander leaves, and accompanied by small bowl of Peanut Sauce.

Makes 4 servings.


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