Grilled Chicken Satay
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch strips
For the Marinade
- 3 stalks lemongrass, white portion only
- 1 1/2 tablespoons ground coriander
- 1/2 teaspoon turmeric
- 1 tablespoon ground cumin
- 2 cloves garlic
- 2 shallots
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 2 limes, juiced
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
If lemongrass is hard to find in your area, try a teaspoon of lemon zest, a teaspoon of ginger and a handful of arugula.
Blend lemongrass, coriander, turmeric, cumin, garlic, shallots, soy sauce, fish sauce, lime juice, honey and oil in a food processor.
Pour marinade over chicken strips in a large bowl, cover and place in the refrigerator for 2 hours, or overnight for a richer flavor.
Preheat grill for 10 minutes on high-heat. Thread chicken strips onto skewers .
Hot TipIf using wooden skewers, soak in water for 30 minutes prior to threading chicken.
Place skewers on grill. Cook for 10 to 15 minutes until internal temperature is 165°F, turning every 4 to 5 minutes.
Remove from grill and serve.
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