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First time chicken satay w pics

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Big Ragu
Big Ragu Posts: 148
in EggHead Forum
Had my egg 16 years and made this for the first time. Just one of those things I never thought to make at home but looked great in a cookbook pic so thought I would give it a shot. Quite a few ingredients involved but otherwise super simple. The cutting of the chicken is important. Don’t try to breeze through it. There is a nice technique on YouTube pretty easy to follow. Had to run my knife through the chef pro sharpener prior to doing second breast. 
Used this cooks countery recipe as a guide. Marinated chicken 8 hours could get away with 2. I’m no world traveler but they were best I’ve ever had.  

EANUT SAUCE

⅓cup peanut butter
⅓cup coconut milk
3tablespoons lime juice (2 limes)
2scallions, sliced thin
2tablespoons packed brown sugar
2tablespoons chopped fresh cilantro
1tablespoon Sriracha sauce
1tablespoon fish sauce
1garlic clove, minced
½teaspoon curry powder

SATAY

⅓cup coconut milk
4scallions, sliced thin
¼cup packed brown sugar
¼cup chopped fresh cilantro
3tablespoons fish sauce
2tablespoons Sriracha sauce
2garlic cloves, minced
½teaspoon curry powder
4(6- to 8-ounce) boneless, skinless chicken breasts, trimmed

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Comments

  • johnnyp
    johnnyp Posts: 3,932
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    Looks like a winner to me.  well done.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Theophan
    Theophan Posts: 2,654
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    Those look fantastic, and the recipe sounds great!

    It's hard to get a good char on chicken breast meat without overcooking them. I'm guessing you grilled them very hot and rather briefly.  Do you recall -- 500°?  600°?
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  • Botch
    Botch Posts: 15,491
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    What's-her-name and I used to go to a patio club on Wednesday nights for $2 satay, cheep beer and a jazz combo.  Never thought of making it myself either, this weekend's project, thanks!  
    _____________

    Tin soldiers and Johnson's coming...


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  • Big Ragu
    Big Ragu Posts: 148
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    Theophan said:
    Those look fantastic, and the recipe sounds great!

    It's hard to get a good char on chicken breast meat without overcooking them. I'm guessing you grilled them very hot and rather briefly.  Do you recall -- 500°?  600°?
    450.  I used the thermapen on this.  It was tough to tell how cooked they were inside.  We get used to poking our food to check for done-ness.  Not this one.  Thermapen really helped.  I think some of the char came from leaving them wet with the satay marinade.  They were really tender not dried out at all.  
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  • bluebird66
    bluebird66 Posts: 2,733
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    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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