| Ingredients: |
Directions:
Marinate the chicken for 2-3 hours in the refrigerator. Skewer the chicken on metal rods, and place in the broiler on the top rack. Broil about 5 minutes on a side, until charred, but not burned. Remove from oven and glaze each side, then broil again, about 2-4 minutes per side. |
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Chicken satay glaze (
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1 Tablespoon(s) peanut butter 1/4 Cup(s) boiling water 1/4 Cup(s) soy sauce 2 Tablespoon(s) sugar 2 Tablespoon(s) vinegar, rice 1 Tablespoon(s) oil, peanut 2 Tablespoon(s) ground ginger 1 Clove(s) finely chopped garlic 2 Teaspoon(s) chili garlic sauce 1/2 Teaspoon(s) turmeric 2 Tablespoon(s) coarsely chopped peanuts |
Directions: Mix the peanut butter, hot water, soy sauce, sugar and rice vinegar. Saute the aromatics in peanut oil: ginger, garlic, chili garlic sauce, and turmeric. After about 30 seconds of sauteing, add the aromatics to the sauce. Reserve one quarter cup to glaze the chicken as it broils. The rest will be the dipping sauce which goes in the fridge until it is time to serve. Allow the dipping sauce to come up to room temperature and stir in chopped peanuts. |
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Chicken satay marinade (
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2 Tablespoon(s) turmeric 2 Tablespoon(s) fresh grated ginger 6 Clove(s) finely chopped garlic 4 Teaspoon(s) ground cumin 2 Tablespoon(s) oil, peanut 1/4 Cup(s) sugar 1 Tablespoon(s) salt 1/2 Cup(s) water 1 Tablespoon(s) peanut butter |
Directions: Combine the turmeric, ginger, garlic, cumin, peanut oil, sugar, salt, and water to make a marinade. |