Chicken Satay
By: McCormick Kitchens
Made With:
This is one dish everyone agrees to share at a Thai restaurant. The effort to make it from scratch is really minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.
This is one dish everyone agrees to share at a Thai restaurant. The effort to make it from scratch is really minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.
Key products
Instructions
- MIX coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
- REFRIGERATE 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
- BROIL or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.
Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken, this prevents them from burning when on the grill.
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