Singapore Satay
Description
Tender chicken strips are marinated in a delicious but simple Asian mixture, made with lemon grass, then threaded onto skewers and grilled over high heat.
Ingredients
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1 large red onion, chopped
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2 large garlic cloves, chopped
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3 stalks lemon grass, chopped
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1/2 cup soy sauce
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1 tablespoon peanut oil
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1 tablespoon ground turmeric
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1 1/2 teaspoons brown sugar
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1 teaspoon ground cumin
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1 teaspoon ground ginger
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salt and black pepper to taste
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1 pound skinless, boneless chicken breast halves - pounded thin
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12 wooden or bamboo skewers
Directions
1
In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
2
About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
3
Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.