Monday, January 12, 2015

Chicken Satay Skewers

We are kicking off another idea for your National College Football Championship Bowl Game party. This recipe, however, requires a little prep time compared with the recently featured Bagel & Lox Appetizer. But don't despair...this is still really simple for any college level cooking skills; and, has the added bonus of being healthier than other appetizers.  Other options for appetizers on located on my Appetizers Page.




If pressed for time or ingredients (as most college students are), just buy your favorite peanut sauce ($2.50-3.50/jar) at the store! Then, this recipe becomes a cinch! However, the homemade almond butter dipping sauce is awesome, so, if you typically have those ingredients around, go ahead and make it!


On the other hand...if you decide to invest in some of the additional ingredients, i.e. ginger, curry, almond butter, hoisin sauce, siracha hot sauce...I have no doubt you'll be making this snack again. Believe me, it will be an investment well worth it!

Great for grilling and serving with rice or couscous of any kind--White Rice, Zesty Lime Rice, or Basic Couscous!

 (Adapted from Cooking Light Jan/Feb 2015 Magazine Edition)

Chicken Satay Skewers with Almond Butter Dipping Sauce


Equipment:
Zip Lock Bags or Tupperware, for marinating
Small Saucepan, if you are going to make the peanut sauce
Ginger Grater, if you are using fresh ginger
Skewers--wood, bamboo, metal
Grill or Grill pan with ridges

Ginger Grater

Ingredients:

Marinade for chicken:
1/2 cup coconut milk
1 Tbls fresh lime juice
1 Tbls dark brown sugar
2 tsps peeled, fresh ginger, minced / grated (or use 1 tsp dried ginger)
1/2 tsp curry
2 garlic cloves, minced
1/2 cup fresh basil, chopped (or 2 tsp of dried basil)

2 lb of skinless, boneless chicken breast, cut into 1" chunks to skewer


Dipping Sauce:
1/3 cup water
2 Tbls coconut milk
2 Tbls almond butter (or smooth peanut butter)
1 Tbls hoisin sauce
1 Tbls Siracha hot sauce (use less if you are a wuss)
1 tsp lime juice

Instructions:
1. Wash your hands frequently and clean counters when using raw chicken.
2. Combine marinade ingredients well in a large ziplock bag or tupperware.


3. Add your chunks of chicken to refrigerate and marinate x 2 hours.

4. Have your skewers soaking in water 30 minutes prior to grilling / searing chicken if they are wood.
5. Remove chicken and skewer. Pat dry.


6. Season with salt and pepper both sides.
7. Lightly oil your grill pan over HIGH-MED heat


8. Sear all sides of the skewers 2 minutes each and AVOID moving them while searing.






9. Make the dipping sauce by combining all ingredients into your saucepan and bring to a boil.
10. Cook for one minute and add 1-2 tsp lime juice.




Serve with cucumber wedges and dipping sauce!


If feeding a crowd I'd suggest doubling your chicken and maximizing use of the marinade. If you have left overs, put it in a pita for a snack or lunch between classes!