Thursday, January 19

Chicken Skewers & Satay Sauce

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.