With snow in most of the country and chilly temperatures even in L.A., it hasn't been possible to grill as much as we did this summer. These chicken skewers are a great alternative because they get a great charred flavor but are cooked in the broiler instead of the grill. The satay sauce is adapted from Jamie Oliver's latest cookbook (other recipes here and here) and has a real fresh, bright flavor from the cilantro and limes. It's the perfect warm weather meal to lift your spirits during these cold winter months.
Chicken Skewers with Peanut-Cilantro Satay Sauce:
- Add ½ bunch of fresh cilantro, 4 tbsp. peanut butter, 1 tbsp. chopped ginger, 1 Fresno chile, 1 chopped garlic clove, 2 tbsp. water, 2 tbsp. soy sauce, the zest of 2 limes and the juice of 1 lime into a blender.*
- Puree mixture until smooth, adding more water as needed to thin the sauce into a spreadable consistency. Check for seasoning.
- Meanwhile, vertically line up 3-4 boneless, skinless chicken breasts,** then insert 4 wooden skewers*** horizontally, then cut horizontally between each skewer, so that portions of each breast are on each skewer.
- Place chicken skewers in a baking dish and pour half of the marinade over them. Rub the marinade into the meat on both sides. Season chicken with salt.
- Place chicken on the top row of a hot broiler and cook for 8-10 minutes. Turn the chicken over and drizzle with honey, then cook another 8-10 minutes.
- Remove from broiler and let cool for 5 minutes. Serve with remaining satay sauce.
Serves four
*Or use a food processor. Keep stalks on the cilantro and remove the stalk and seeds from the chile.
**About 1 1/2 lbs. of chicken total.
***I soaked the skewers in water for 30 minutes before so that they don't burn in the broiler.
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