A Simple Chicken Satay
""Tourist Thai", but very tasty - and not a skewer in sight! The prep time includes the minutes the chicken has spent swimming in the marinade. I found this in a 1980's Harrowsmith Cookbook, and do it on occasion with chicken breasts."
photo by Dee_73
- Ready In:
- 2hrs 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup onion, finely chopped
- 1 garlic clove, crushed
- 1⁄4 cup soya sauce
- 1⁄4 cup oil
- 1⁄4 cup peanut butter
- 2 tablespoons brown sugar
- 3 tablespoons lemon juice
- 1⁄4 teaspoon cayenne
- 1 teaspoon coriander
- 1 chicken, cut up
directions
- In a food processor, blend all ingredients, except chicken, until smooth.
- Marinate chicken pieces in the mixture for at least 2 hours-- I usually cover and leave in the fridge overnight.
- Uncover and bake at 350*F for 30 to 45 minutes, basting every now and then.
- Serves 4.
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Reviews
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The flavor is amazing.<br/><br/><br/>For this recipe I chose to add pinapple instaed of lemon and cook this on top of the stove.<br/> <br/>All you need is steamed vege's, rice and you have a perfect meal on a week night in no time at all.<br/><br/>This recipe turns out to be a family favorite of ours.<br/><br/>Will try to make this in the stove the next time.<br/><br/>Thanks for posting. -
This was really yummy! I only had time to marinate the chicken for about 1/2 hour. I baked the chicken in the marinade, but I kept it covered so the sauce wouldn't burn to my pan. It was served over rice for a great meal. -
I cut up skinless, boneless chicken breasts, used lime juice instead of lemon, used curry powder instead of cayenne and served it over white rice with peanut sauce. It went over very well. Two of my friends even had seconds. The only leftovers were some peanut sauce. I will be making this again. -
This was absolutely delicious and so easy to make! I like the idea of a satay without skewers. this will be a regular addition to my menu. Made for best of 2011 cookbook, thanks! -
Well, wasn't this tasty! The DH is a little weird about chicken skin and bones, so I used a couple of pounds of skinless/boneless thighs, and let it go for 50 minutes to be on the safe side. I might add a bit more cayenne next time, just to give it a little bite (there's no hot to speak of here); otherwise, it's a keeper!
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Tweaks
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I cut up skinless, boneless chicken breasts, used lime juice instead of lemon, used curry powder instead of cayenne and served it over white rice with peanut sauce. It went over very well. Two of my friends even had seconds. The only leftovers were some peanut sauce. I will be making this again.
RECIPE SUBMITTED BY
An older gentleman who enjoys cooking and is currently exploring the tastes and cooking methods of Oceania, the East and the Orient.
I value time spent sharing food with friends. Is there a better feeling than the sublime mellowness and goodwill which, by candle-light, can blanket pleasant company at the end of a splendid meal?
