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Thai Chicken Satay

RhumAndJerk Posts: 1,506
edited November -1 in Poultry


• 1 inch piece of fresh ginger, peeled and minced
• 3 Clove garlic, peeled and minced
• 1 tsp ground turmeric
• 2 Tbs whipping cream flavored with 4 drops of coconut extract
• 2 lb boneless, skinless chicken breasts


Freeze the chicken breasts for 15 minutes. Slice the chicken breasts on the diagonal into quarter-inch thick slices.
In a mortar, pound the ginger and garlic into a juicy paste.
Add the Thai Curry Spice Paste, turmeric and whipping cream, stirring with the pestle until a liquid paste results.
Place the chicken slices in a glass dish or plate and scrape the paste from the mortar on to the chicken. Rub the paste into the chicken well. Cover with plastic wrap and marinate for at least 2 hours, 4 is better. I do not suggest marinating overnight, since it may draw too much liquid from the chicken.
Soak some bamboo skewers in water for one-half hour.
Thread one chicken slice onto a bamboo skewer by inserting the skewer through the thickness of the slice so that the skewer does not show on either side of the chicken slice. Leave enough room at the end of the stick as a handle.

Heat the egg to at least 450.
And now the easy part… Quick grill the chicken sticks at high temperature for about 1 to 1.5 minutes per side.


Server immediately.

Number of Servings:

Time to Prepare: