Thursday, November 25, 2010

Spicy Chicken Satays




This is my absolute favourite marinade for chicken. It can be used for satays, cornish hen or simple bone-in chicken breasts. It has a delicate sweet flavour but when the sauce caramelizes on the grill, the real depth and character of the marinade shines through, without overpowering the chicken. Basting the chicken while on the grill ensures that the chicken stays moist and flavourful, and enhances the grill marks. These satays make a delicious appetizer served with a spicy peanut sauce and taste even better with a Mai Tai or Pink Panther!


Spicy Chicken Satay
Makes about 15 skewers as appetizers


1 lb chicken thighs, boneless, skinless
1 tsp black pepper
1 tsp cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garlic, minced
1 tbsp white sugar
1 tbsp vegetable oil
1 tbsp soy 
1 tbsp lemon juice
1 tsp fish sauce


Slice the chicken into bite size pieces and place into a bowl with all the ingredients. Cover and refrigerate at least 2 hours and up to 24 hours. Thread 2 or 3 small pieces on each wooden skewer and grill on the BBQ about 2-3 minutes per side, or until golden brown and have nice grill marks. Baste with the leftover sauce while grilling. Serve skewers with peanut sauce.