Chicken is a staple in our house - probably 90% of dinners are made featuring chicken. We have enough favorites that repeating the same dishes doesn’t get old, but every once in a while I want to try something new. I really like trying new marinades because I can prep everything the night before and then just pop the meat in the oven (or fry in a pan) when it’s time to eat. This recipe is for a satay-style marinade. Satay is a traditional dish in Indonesia, and is also quite popular in Malaysia, Thailand, the Philippines, and other Southeast Asian countries. There are many, many varieties - traditionally, satay refers to any grilled skewered meats with various sauces, the most popular of which is peanut sauce. This recipe turns a peanut-based sauce into a marinade for a tangy, peanut-y chicken dish. I have made this dish both by broiling (pictured) and pan-frying, and am eagerly waiting for grilling weather to prepare it in the more traditional way - skewered and grilled.
Note: You can also cook in a pan - cut the marinated chicken thighs roughly into thirds (or use chicken breast fillets) and pan-fry on medium heat for about 4-5 minutes on each side (no oil necessary). Then, cook any remaining marinade in the same pan to make a tangy pâté-type spread.
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Ingredients: ~6 servings
12 boneless, skinless chicken thighs (or ~1.5lb chicken breast fillets)
~¼ cup all natural creamy peanut butter
~¼-½ cup barbecue sauce
~¼ cup lime juice (fresh tastes best)
1-2 tsp fresh or dried cilantro
Combine peanut butter, barbecue sauce, lime juice, and cilantro in a bowl and mix well. Add chicken and toss, making sure each piece is coated. Cover and marinate in the refrigerator at least one hour (preferably overnight).
When ready to cook, place chicken in a single layer in a baking dish or broiling pan and broil 10-15 minutes on each side until chicken is cooked through (internal temperature of 165F) and has a nice char. Serve with your favorite side.
~Karla
Note: You can also cook in a pan - cut the marinated chicken thighs roughly into thirds (or use chicken breast fillets) and pan-fry on medium heat for about 4-5 minutes on each side (no oil necessary). Then, cook any remaining marinade in the same pan to make a tangy pâté-type spread.
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Chicken Satay - chicken in a delicious peanut sauce with a tangy twist!http://cooksofcakeandkindness.blogspot.com/2016/03/chicken-satay.html
Posted by The Cooks of Cake and Kindness on Tuesday, March 8, 2016
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