I’m not entirely sure this is a blog-worthy recipe, as no one really needs me to tell them how to make chicken skewers, and pictures of raw chicken really aren’t all that appetizing. I’m posting it anyways, though, because at this point in the summer I’m getting a little sick of the same old grilled chicken/fish/burgers and am in need of inspiration. So I thought perhaps you are too.
My friend Alison introduced me to this recipe when we were in law school and for some reason decided to throw an Asian-fusion-themed cocktail party in my tiny apartment (any excuse to avoid studying). I made a Chinese chicken salad that I served in mini Chinese takeout cartons, with chopsticks. This was pre-Pinterest so I’m not sure how I came up with that idea (I think it may have been In Style magazine), but I was pretty proud of myself. Alison made curry chicken satay and it wasn’t until then, at age 25 or so, that I realized you could get such a thing outside of a Thai restaurant.
The only thing remotely challenging about this recipe is giving yourself enough planning time to marinate the chicken. The marinade itself takes about five minutes (less if your knife skills are better than mine). Just make sure to soak your skewers while the chicken marinates.
Tyler has you cook the skewers in a grill pan on the stovetop, but I like to do mine on the barbecue (one less dish to clean). Tyler also gives you a recipe for peanut sauce, which I’m sure is delicious, but mine is easier: just pick up a small to-go carton from your favorite Thai restaurant. I’ve never had good luck with store-bought peanut sauce, but if you have you could use that too. If you wanted to make your own, it’s something you could do ahead of time. This makes a great summer meal or app for entertaining as you can even grill the chicken in advance and serve it cold. It’s going to be BBQ weather all week so if you’re in a grilling rut like me, I hope this helps!
One year ago: Baked Halibut with Tomatillo Salsa
Chicken Satay with Peanut Sauce, from Tyler Florence
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 lbs boneless, skinless chicken breasts, cut into strips
20 wooden skewers, soaked in water for about 30 minutes
Vegetable oil or spray, for grilling
Combine the yogurt, ginger, garlic, and curry powder and stir to combine. Pour the marinade over the chicken strips and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for 1-2 hours.
Once the chicken has marinated, thread the chicken strips onto the soaked skewers. Heat barbecue and grease grill. Cook skewers for 3 to 5 minutes on each side, until cooked through. Serve with peanut sauce.