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."
photo by Deantini
- Ready In:
- 2hrs 47mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 59.14 ml soy sauce
- 44.37 ml vegetable oil
- 29.58 ml fish sauce
- 9.85 ml ginger, chopped
- 9.85 ml garlic, chopped
- 4.92 ml ground coriander
- 2.46 ml red pepper flakes
- 907.18 g boneless skinless chicken breasts, trimmed and cut into thin strips (about 3 x 1/4 inch each)
- peanut sauce (recipe posted separately)
- chopped peanuts, garnish
- cilantro, garnish
directions
- 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.
- Preheat the grill to medium high (or preheat the broiler).
- Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer.
- 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.
- 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.
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Reviews
-
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. -
This is an easy dish you can prepare well in advance. The chicken was nice and tender and very flavourfull. I marinated for 4 hours. The chicken was a bit salty and perhaps this is because I marinated for 4 hours instead of 2 hours as the recipe calls for. Next time I will either cut back on the soy and fish sauce or keep the marinating to max 2 hours. I served it with Recipe #301105. Made for ZWT5.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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