Thai Chicken Satay with Chili Sauce

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Thai Chicken Satay with Chili Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
6
For Chicken Satay
24 ounces boneless, skinless Chicken breasts
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground Black pepper
½ teaspoon Onion powder
½ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon crushed Red pepper flakes
0.333 cup olive oil
1 tablespoon Lime juice
1 small onion (peeled and finely diced)
wooden Skewer (presoaked in water for 20 minutes)
For Sweet Chili Dipping Sauce
¼ cup Rice wine vinegar
2 tablespoons Fish sauce
¼ cup hot water
2 tablespoons granulated sugar
1 Lime (juiced)
1 teaspoon garlic (minced)
1 teaspoon red Chili paste (such as sambal)
How healthy are the main ingredients?
Chicken breastsugarolive oilgarlicthymesalt

Preparation steps

1.
For Chicken Satay:
2.
Rinse the chicken under cold running water and pat completely dry with paper towels. Using a sharp knife, cut chicken lengthwise into strips 1/2-inch thick. Set aside.
3.
In a non-reactive bowl, combine dry ingredients, oil olive, lime juice and diced onion. Pour marinade into a large resealable plastic storage bag, add the chicken strips, reseal the bag and gently shake to coat the chicken. Marinate in the refrigerator for at least 2 hours or overnight.
4.
Prepare grill for direct grilling.
5.
Remove chicken from marinade and thread onto prepared skewers; reserve marinade.
6.
Arrange skewers on grill and cook for 8 to 10 minutes, or until cooked through and juices run clear, turning often and basting with marinade. Serve.
7.
For Sweet Chili Dipping Sauce:
8.
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with spring rolls.