Daring Cooks: Chicken Satay with Red Pepper Sauce

This Thai-style chicken satay is juicy and full of flavor when marinaded, grilled and served with this tangy red pepper sauce.

Chicken Satay with Red Pepper Sauce by FamilySpice.com

I’ve joined another group of cooking bloggers! Am I nuts? This one is The Daring Kitchen. I should have known I was getting myself into the thick of things, just by the title’s name! I joined in October, but was unable to participate those final months of 2009. What was I thinking with the holidays and school parties and all those parties cheering on our San Diego Chargers?

Well, it’s 2010, a new year, things have eased up a bit and the Chargers are still going strong! But, more importantly, I was up for my challenge with my fellow Daring Cooks.

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. I admit to not being a fan of Thai food. Remember Ina’s Indonesian Ginger Chicken? Here we go again with thoughts of peanut butter on chicken with hot peppers, right? Well, this time, I wasn’t too far off the mark.

Satay is a dish consisting of sliced chicken, beef, pork, fish or tofu (or I’m sure any other kind of meat you can think of) skewered and grilled. The meats are marinated to intensify the flavors and to tenderize the meat. Satay is served with any number of dipping sauces, including a spicy peanut sauce – Aha! I was right! But, I am happy to report, that there are a number of other sauces you can choose from, as well. I adapted the red pepper sauce to my liking. I will include the recipe for the peanut sauce for those who like those flavors.

Chicken Satay with Red Pepper Sauce by FamilySpice.com

Now being half-Iranian, I am no stranger to kabob, our version of the satay! But our flavors are more subtle. The satay recipe provided was for pork, but I used chicken since I had it thawed and ready. The instructions said you could marinate 2-12 hours. I did about 3 1/2 hours when I realized I was out of soy sauce and had to run to the store to get some. So maybe marinating it longer would have provided more flavor. I definitely tasted the cumin and turmeric, but not so much of the soy sauce or lemon juice. Again, Persian chicken kabobs have a bit more tang, more lemon flavor. That’s what my family and I are used to.

I served the satay with Basmati rice, the rice of choice for my family. I also had some leftover roasted vegetables from the night before that tasted great when mixed with my dipping sauce.

I hope you enjoy this recipe as well!

Chicken Satay with Red Pepper Sauce

This Thai-style chicken satay is juicy and full of flavor when marinaded, grilled and served with this tangy red pepper sauce.

Ingredients:

  • 1/2 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 TBS ginger root, grated
  • 2 TBS lemon juice
  • 1 TBS soy sauce
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 TBS extra virgin olive oil
  • 1 pound of boneless skinless chicken breast or thighs
  • 4 TBS soy sauce
  • 1 TBS lemon juice
  • 1 tsp brown sugar
  • 1/2 tsp fresh ginger, grated
  • 1/4 tsp red pepper flakes
  • 1 green onion, finely chopped

Directions:

  1. Add in a blender and blend until smooth:
    • 1/2 small onion, chopped
    • 2 garlic cloves, crushed
    • 1 TBS ginger root, grated
    • 2 TBS lemon juice
    • 1 TBS soy sauce
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1/2 tsp ground turmeric
    • 2 TBS extra virgin olive oil
  2. Cut 1 inch strips and place in a large resealable bag:
    • 1 pound of boneless skinless chicken breast or thighs
  3. Pour marinade over chicken, seal bag and squeeze until chicken is completely coated in marinade.
  4. Chill in the refrigerator to marinate 2-12 hours.
  5. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
  6. Gently slide meat strips onto skewers.
  7. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char.
  8. Flip and cook another 8-10 minutes.
  9. For the red pepper dipping sauce, whisk together in a small bowl:
    • 4 TBS soy sauce
    • 1 TBS lemon juice
    • 1 tsp brown sugar
    • 1/2 tsp fresh ginger, grated
    • 1/4 tsp red pepper flakes
    • 1 green onion , finely chopped
  10. Serve grilled chicken satay with red pepper sauce.

Prep Time:

Yield: 1 pound of chicken

Cook Time:

Total Time:

, , , , , , , , , , , , ,

No comments yet.

Leave a Reply


2a565a9bca33f79989fe0772268fa90c27e9d3bfa02f5a060e