Thai Chicken Satay Kabob with Red Pepper Sauce
This Thai Chicken Satay kabob is juicy and full of flavor when marinated, grilled and served with a tangy red pepper sauce.
Calories 345kcal
Ingredients
- ½ small onion chopped
- 2 garlic cloves crushed
- 1 tablespoon ginger root grated
- 2 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 tablespoon extra virgin olive oil
- 1 pound of boneless skinless chicken breast or thighs
- ¼ cup soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon brown sugar
- ½ teaspoon fresh ginger grated
- ¼ teaspoon red pepper flakes
- 1 green onion finely chopped
Instructions
- Cut chicken thighs into 1 inch strips and place in a large resealable bag.
- In a blender add onions, garlic, 1 TBS grated ginger root, 2 TBS lemon juice, 1 TBS soy sauce, coriander, cumin, turmeric and olive oil and blend until smooth.
- Pour marinade over chicken, seal bag and squeeze until chicken is completely coated in marinade.
- Chill in the refrigerator to marinate 2-12 hours.
- If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
- Gently slide meat strips onto skewers.
- 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.
- Flip and cook another 8-10 minutes.
- For the red pepper dipping sauce, whisk together in a small bowl ¼ cup soy sauce, 1 TBS lemon juice, brown sugar, ½ teaspoon grated ginger, red pepper flakes and green onions.
- Serve grilled chicken satay with red pepper sauce.
Nutrition
Serving: 1/4-pound chicken | Calories: 345kcal | Carbohydrates: 5g | Protein: 45g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 138mg | Sodium: 1241mg | Fiber: 1g | Sugar: 2g
