Saturday, May 14, 2011

Thai Chicken Skewers with Peanut Sauce

I’ve relied on this phenomenal recipe for many years. It’s too, too good! One reason why it’s such a great recipe is that it can be made ahead and frozen, uncooked. The perfect party dish, it serves a crowd. Finger-lickin’ food like this puts everyone at ease because it’s so scrumptious! These chicken skewers are excellent hot or cold. Leave a few bowls of peanut sauce in strategic places! 

This recipe requires extra time for marination

Thai Chicken Skewers with Peanut Sauce:
30 or more 6-in. “appetizer-size” wooden skewers
2 c. soy sauce
¾ c. canola or corn oil
¾ c. lemon juice
¾ c. liquid honey
⅓ c. finely chopped garlic
3 tbsp. ground ginger
¼ c. red pepper flakes
4 or 5 whole chicken breasts, boneless, skinless
Soak skewers in water 15-20 min. Combine all ingredients except chicken, stirring well. Divide equally and pour into two large jars with lids. Slice chicken breasts into ¾-in. strips and thread on skewers. Dip into marinade in jars. As you add more skewers, the level of marinade will rise to cover the chicken. If the level does not reach the top of the chicken when the jar is full, push exposed chicken further down the skewer until it rests in the marinade. Tops of skewers should not be submerged in marinade. Uncooked skewers may be frozen in marinade for later use, or left in the fridge for 12 hr. or overnight.
With rack at highest place in oven, turn oven to “broil.” Grease broiler pan lightly, laying skewers on it. Slide under broiler for 3-to-5 min. on each side, turning once. Serve with Peanut Sauce on the side.
Peanut Sauce:
1 c. + 2 tbsp. smooth, homogenized (i.e., well stirred) peanut butter
⅓ c. liquid honey
⅓ c. soy sauce
⅓ c. water
¼ tsp. Tabasco sauce
Soak bamboo skewers in cold water for 15 min. Cut 2 lb. boneless, skinless chicken breasts into 1x4-in. strips. Combine Marinade ingredients in a large jar with lid. Thread chicken strips on skewers, leaving enough room at one end to hold skewer for nibbling.  Dip skewered chicken into marinade for 8 - 10 hours, trying to leave “finger-holding” ends clean. 
Combine Peanut Sauce ingredients in blender. Place satays on oiled broiler tray. Broil 3 - 4  min., turning over once. Serve with peanut sauce (see Note). Makes about 30 satays.
Note: Don’t provide a communal dipping bowl. Experience has taught me that everyone double dips - and that's unsanitary! Instead, drizzle Peanut Sauce over satays, or put sauce on the side of your plate.

Add chicken skewers to marinade ...
... until marinade level rises and jar is full

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