| 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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