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
- For Chicken Satay
- 24 ozs boneless, skinless Chicken breasts
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp ground Black pepper
- ½ tsp Onion powder
- ½ tsp cayenne pepper
- ½ tsp dried thyme
- ½ tsp crushed Red pepper flakes
- ⅓ cup olive oil
- 1 Tbsp 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 Tbsps Fish sauce
- ¼ cup hot water
- 2 Tbsps granulated sugar
- 1 Lime (juiced)
- 1 tsp garlic cloves (minced)
- 1 tsp red Chili paste (such as sambal)
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.
