Thursday, December 12, 2013

Grilled Chicken Satay

As beautiful as the snow was this week, I'm really missing the warm Summer Sun. Isn't it funny that during the sweltering summer months we beg for the respite of a cold, snowy winter's day, but when winter shows up we hope and long for the next warm sunny day.

Today was a cold icy December day, and I decided to warm it up with one of my favorite summertime grilled foods...Chicken Satay




The lingering smell of ginger and lemongrass evoke images of a warm summer afternoon.
This dish is a favorite at our Summertime Backyard BBQ's.
I can't help but hum John Denver... "Sunshine on my Shoulders...makes me happy!"
In the spirit of this lovely John Denver song, I leave you with these lyrics,

"If I had a wish that I could wish for you...I'd make a wish for sunshine all the while..."

"Sunshine on the water...looks so lovely"

Here's a little sunshine to share:

Grilled Chicken Satay

Serves 4-6

Ingredients

4 Chicken Thighs (Skinless & Boneless)
1 Tblsp Sweet Soy Sauce
1 tsp Tamarind Paste
1 tsp Chili powder
1tsp Coriander powder
2 tsp Turmeric
2 Garlic cloves
1/4 cup Lemongrass chopped
2 inch piece Fresh Ginger
1 small Yellow Onion
2 Tblsp Olive Oil

Soaked Bamboo Skewers

Directions
1. Cut up chicken thighs into small cubes.

2. Add lemongrass, ginger, garlic, onion, soy sauce, tamarind, chili, coriander, turmeric, and oil to a food processor and make a paste.

3. Marinate the chicken for at least 30 minutes. While it Marinates make the Peanut Sauce.

4. Thread the marinated chicken on soaked bamboo skewers and broil on High for 4 minutes on each side.

Serve with Peanut Sauce, Cucumber, Carrots, and Lettuce.


For the Peanut Sauce:


1 1/2 cups Dry Roasted Peanuts (Unsalted)
1 cup water
2 Tblsp Sweet Soy Sauce
2 Tblsp Tamarind Paste
1 tsp sugar
2 dried Red Chilies
2 Garlic cloves
1/4 cup Lemongrass chopped
2 inch piece Fresh Ginger
1/2 cup Olive Oil


1. Use a food processor to coarsely grind the peanuts.
2. Add chilies, lemongrass, garlic, and ginger to a food processor and make a paste.
3. Heat the oil and fry the spice paste until fragrant. Then add the soy sauce, tamarind,  sugar, water, and peanuts. Stir frequently.

4. Remove from heat after sauce thickens.


Place in a clean sterilized glass jar in the refrigerator up to 1 month.


Enjoy!


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