| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Taste3 | 1 | servings | |
INGREDIENTS
| 2 | Shallots; finely chopped | |
| 2 | Cloves garlic; finely chopped | |
| 1 | ts | Ginger; finely chopped |
| 1 | ts | Ground coriander |
| 1/2 | ts | Chilli powder |
| 3 | ts | Lime juice |
| 1 | tb | Light soy sauce |
| 1/4 | ts | Salt |
| 1 | ts | Sugar |
| 2 | tb | Peanut or olive oil |
| 3 | Skinless chicken breasts | |
| 3 | Boned and skinned chicken thighs |
INSTRUCTIONS
MARINADE Mix all the ingredients for the marinade in a bowl. Set aside. Cut the chicken into 3/4-inch cubes, mix them well into the marinade and keep in a cool place for 2 hours or in the fridge overnight. When you are ready to grill the satays, put the meat on bamboo or metal skewers; about 5 to 6 cubes per skewer. Grill on charcoal or under a broiler, for about 2 to 3 minutes per side, turning them over once. Or you can cook the satays on a rack in a pre-heated oven at 320 degrees F., for 6 to 10 minutes or until cooked through. Serve straight away with peanut sauce, either poured over the meat or served separately for everybody to help themselves. Yield: 8 to 10 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS1G40 Converted by MM_Buster v2.0l.
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