Thai Chicken Satay with Chili Sauce
ready in 2 h. 30 min.
- 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 Chicken Satay:
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.
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.
Prepare grill for direct grilling.
Remove chicken from marinade and thread onto prepared skewers; reserve marinade.
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.
For Sweet Chili Dipping Sauce:
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.