Chicken satay

May 26, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 6

Satays are made in many cultures, including Indonesia. In this version, cubes of chicken are marinated in soy sauce, dark sesame oil, brown sugar, and ground coriander, which make the meat aromatic, smoky, and slightly sweet.

4 skinless, boneless chicken breast halves (2 1/2 pounds total)
1/3 cup soy sauce
1/4 cup dark sesame oil
1/4 cup dark brown sugar
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely chopped
1 tablespoon ground coriander

1. Remove any fat from the breasts. Cut the chicken into 1 1/2-inch pieces. Slip them into a 1/2-gallon plastic zipper bag.

2. In a bowl, mix the soy sauce, sesame oil, brown sugar, lemon juice, salt, pepper, garlic, and coriander. Add the marinade to the bag. Zip the bag, compressing it well. Massage the sauce into the chicken, turning the bag to distribute the sauce evenly. Refrigerate for at least 2 hours or for up to half a day. Remove the chicken from the refrigerator 20 minutes before cooking.

3. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.

4. Thread the chicken onto 8 skewers, using 5 pieces on each.

5. Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the chicken is cooked through.

Sheryl Julian