Affiliate link at bottom of page and where title of cookbook is named. iPhone pics (yes one is blurry).
This dish was yet another new dish I made for the first time while on vacation in October. The cookbook is The Beach House Cookbook by Barbara Scott-Goodman, which I got in a blog cookbook swap years ago.
Spicy Grilled Chicken Satay
Serves 6, makes 18 skewers
- 2 Tablespoons smooth peanut butter
- 2 Tablespoons plain low-fat yogurt
- 1 1/2 Tablespoons low-sodium soy sauce
- 1 Tablespoon fresh lime juice
- 2 teaspoons minced fresh ginger
- 2 teaspoons sugar
- pinch of red pepper flakes
- 1/2 pound skinless, boneless chicken breasts, cut into 1-inch cubes
- 8 scallions, trimmed, for garnish
- lime wedges for garnish
- Combine the peanut butter, yogurt, soy sauce, lime juice, ginger, sugar, and red pepper flakes in a blender and blend until smooth. Transfer to a medium bowl. Add the chicken and stir to coat completely. Cover and refrigerate for at least 1 hour or up to 6. Soak 18 bamboo skewers in cold water for at least 1 hour.
- Prepare a charcoal or gas grill.
- Remove the chicken from the marinade, but do not pat dry. Reserve the marinade. Thread 2 pieces of chicken onto each skewer.
- When the fire is medium-hot, and the coals are covered with a light coating of ash and glow deep red, place the skewers around the outside of the grill so that the ends of the skewers are not exposed to direct heat. Grill the chicken, turning and basting with the marinade, until browned outside and white in the center, about 5 minutes.
- Place the skewers on a large platter and garnish with scallions and lime wedges. Serve at once.
I prepared the marinade in the AM and left it in the fridge while I was on the beach all day. Anytime anyone returned to the house to grab a drink or snack – they checked on the chicken and moved the thighs around in the bag. If you love peanut butter, you will love this recipe. I know it looks blah in the pics, but I’m not a plate dresser or food blogger so… whatever. Anyway, this recipe is great. Peanut butter is still apparent after it had been cooked, the grill’s heat does not kill that flavor. The soy sauce, ginger and red pepper flakes make it have a slight spiciness, and I am sure you could punch it up a few notches more with the ginger and red pepper if you wanted to do so without impacting the marinade’s composition as a whole.