back to cookbook
Thai Chicken Satay with Chili Sauce
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
6
- 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)
back to cookbook
print shopping list
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.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week