Saté Chicken Skewers
- 1/2 cup plus 1/4 cup prepared curry coconut peanut sauce
- 1 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 2 cloves garlic, finely chopped
- 5 teaspoons lemon juice
- 1/2 teaspoon ground fennel seeds
- 3 small shallots, finely chopped
- 2 teaspoons sugar
- 2 teaspoons tamari
- cayenne pepper, pinch of
- 1 pound boneless, skinless chicken breasts, cut into 16 thick strips
To assemble the chicken skewers, soak 16 bamboo skewers in water for 30 minutes.
In a large bowl, combine 1/2 cup of the peanut sauce with the coriander, turmeric, garlic, lemon juice, fennel, shallots, sugar, tamari, and cayenne pepper to make the marinade.
Thread chicken onto skewers, arranging one on each skewer.
Coat the chicken with the marinade and refrigerate, covered, for at least 2 hours or overnight.
Prepare a grill for medium-heat cooking.
Cook skewers until golden brown, about 4 minutes each side.
Baste with some of the remaining 1/4 cup peanut sauce after turning the skewers; reserve the rest of the sauce for serving.
Alternately, to cook chicken in the oven, preheat the to 450°F.
Place the chicken skewers on a foil-lined baking pan. Bake for 7 minutes; then remove the chicken from the oven.
Turn the skewers over, baste them with some of the remaining 1/4 cup peanut sauce and bake for 7 more minutes, until golden brown on both sides.
Serve with remaining peanut sauce on the side.
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- 1/2 cup plus 1/4 cup prepared curry coconut peanut sauce
- 1 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 2 cloves garlic, finely chopped
- 5 teaspoons lemon juice
- 1/2 teaspoon ground fennel seeds
- 3 small shallots, finely chopped
- 2 teaspoons sugar
- 2 teaspoons tamari
- cayenne pepper, pinch of
- 1 pound boneless, skinless chicken breasts, cut into 16 thick strips