With Memorial Day ushering in the official summer season, Wednesdays will be all about the grilling here. From now until Labor Day, we’re going to grill good ol’ American basics like chicken on a stick and corn on the cob and work our way up to more exotic creations, like clam pizza.
This is my go-to recipe for chicken satay. It’s made with a pan-Asian mutt of a marinade that is probably more Thai than anything else. It’s one of those forgiving recipes where if you don’t have, say, fresh ginger it’s not the end of the world. If you don’t feel like making a special trip for coconut milk, use peanut oil. Get your chicken in the marinade in the morning (but not the night before, or the chicken will get that mushy overmarinated texture that is plain yuck) for the best flavor.
Some people don’t like the texture of chicken thighs, but thighs are cheap and take on the marinade’s flavors well. If you use breasts, try to allow more time for marinating.
Chicken Satay with Peanut Sauce (adapted from “Williams Sonoma Grilling”)
Serves 6 (or 4, with leftovers for tomorrow’s lunch)
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 cup coconut milk (or peanut oil)
Zest of 2 limes
Juice of 2 limes
6 garlic cloves, minced
1/3 cup chopped green onions, white and green parts
3 tablespoons peeled and grated fresh ginger
3 tablespoons soy sauce
1 teaspoon Asian chili oil or chili paste, or to taste
1 1/2 cups cooked jasmine rice, for serving
Mix together the coconut milk (or oil), lime zest, lime juice, garlic, green onions, ginger, soy sauce and chili oil or paste in a bowl. Pour marinade into gallon-size plastic bag.
Trim the chicken of any visible fat, cut into 1-inch chunks and toss into the marinade. Zip shut and refrigerate, turning and tossing occasionally. Remove from the refrigerator 30 minutes before grilling.
Preheat a charcoal or gas grill for direct grilling over medium-high heat.
Remove the chicken from the marinade and thread onto skewers. Grill the skewers, turning once, until browned, 4 to 5 minutes on each side. Check for doneness by cutting into a piece of chicken – there should be no pink at the center.
Serve the skewers over jasmine rice with warm peanut sauce.
Peanut Sauce
2 tablespoons peanut oil
1/4 cup chopped green onions (green and white parts)
1/2 cup unsweetened creamy peanut butter
1/2 cup chicken stock
1 teaspoon sugar
Juice of 1 lime
1 tablespoon of soy sauce
1/4 cup chopped peanuts
Chili oil or paste to taste
This sauce can be surprisingly tricky. Do not use an aluminum sauce pan or you’ll have a curdled mess. Heat peanut oil over medium-high heat. Add green onions and saute until the onions begin to turn translucent, 3 to 4 minutes. Stir in peanut butter, chicken stock, sugar, lime juice, soy sauce and peanuts. Stir well. If it looks like the sauce is not emulsifying, stir, stir, stir and it will smooth out nicely. Simmer over low heat for 10 minutes. Add chili oil or paste, if using.
Next Wednesday: Steak fajitas
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