Chicken Satay Kebabs
Celebrate warmer breezes by sharing perfect chicken skewers with a a sweet, pungent, spicy peanut sauce and a delicious wine.
- For the Chicken kebabs: ·
- 4 Boneless Skinless Chicken Thighs, cubed into 1" pieces ·
- 8 wooden kebab skewers ·
- 2 tablespoons Canola Oil ·
- Salt, to taste ·
- For the Satay Sauce: ·
- 4 tablespoons Herbie's Satay Spice Blend ·
- 3 tablespoons Creamy Peanut Butter ·
- 2 teaspoons of Tahini Paste ·
- 1 tablespoon Honey ·
- 8 ounces Coconut Milk ·
- 1 tablespoon Water ·
- 1 tablespoon Corn Starch ·
- Salt, to taste ·
Delicious chicken tenders, conveniently on skewers for some easy dipping action and then an amazing satay dip all perfectly paired with a beautiful wine - a recipe to put a little cluck in your day!
- Start by soaking the wooden skewers in water up until you are ready to make the kebabs. Pre heat your grill on high.
- In a medium saute pan combine the first 5 ingredients listed for the Satay sauce. Heat over medium heat and begin to whisk. Once the liquid begins to boil combine the cornstarch and water in a small bowl and whisk it into the sauce. It should begin to thicken immediately.
- If the sauce is not thick enough feel free to add another tablespoon of corn starch mixture also known as a slurry. Season to taste with salt and take it off of the heat. Reserve.
- When your grill is hot; using a pair of tongs and a paper towel, carefully wipe the surface of the grill with 1 tablespoon of Canola Oil. Use the other tablespoon of oil to coat the cubes of chicken.
- Season the chicken liberally with salt and begin to skewer about 4 pieces on each skewer.
- Lay them on the grill and cook for 3 minutes on each side flipping them halfway through. Turn the grill down and set the skewers away from direct heat. Continue to cook the chicken for at least an additional 8 minutes. Cook until the chicken is firm and the juices run clear.
- Serve the skewer immediately with the Satay dipping sauce and enjoy with a glass of Amourette Chardonnay.
Chef Tommy's Tips
Don't feel like grilling? No problem! This recipe can just as easily be baked.
- Pre heat your oven to 375 degrees.
- Cube the chicken and make the sauce just the same as the recipe calls for, except for the corn starch and water.
- Combine the raw chicken with the sauce and place in a baking dish.
- Cover with tin foil and bake for around 30 minutes.
- Take the dish out of the oven and let it cool.
- Remove the chicken with a slotted spoon and set aside.
- Pour the remaining sauce into a large saute pan.
- Heat over medium heat. When it begins to boil whisk in the cornstarch and water mixture.
- Add the chicken to the pan with the sauce and toss to coat.
- Serve immediately!