Chicken Satay

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon chopped garlic
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon fish sauce
• 16 bamboo skewers
• oil or coconut milk
• peanut sauce (recipe #63210)
• fresh cilantro leaves
• romaine lettuce leaf

Recipe

• 1 cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
• 2 if you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
• 3 place the chicken strips in a plastic freezer bag.
• 4 add all the marinating ingredients and gently toss until well mixed.
• 5 let the chicken marinate in the fridge for at least 2 to 24 hours.
• 6 when ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
• 7 baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
• 8 cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
• 9 the satays are done when they have turned golden brown and crispy along the edges.
• 10 serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of peanut sauce on the side.