Chicken-and-Bacon Satay
Source of Recipe
From "Southern Living Bourbon & Bacon"
Recipe Introduction
"You could call this 'chicken on a stick,' but 'satay' has an International ring that will let your guests know you're not just some Bubba making a fine barbecue with bacon and poultry. The peanut sauce, popular with this Indonesian dish, can be spiced up with some onion or pepper."
List of Ingredients
◦ 4 skinned and boned chicken thighs (about 1 pound)
◦ � cup light soy sauce
◦ ⅓ cup sake
◦ 2 tablespoons light brown sugar
◦ 1 tablespoon fresh ginger
◦ � teaspoon dried crushed red pepper
◦ 16 to 20 (4-inch) wooden skewers
◦ 8 to 10 bacon slices, cooked and cut in half crosswise
◦ Peanut Sauce
◦ Garnish: thinly sliced green onions
Recipe
Place chicken between two sheets of plastic wrap, and flatten to �-inch thickness using a rolling pin or flat side of a meat mallet. Cut chicken into 16 to 20 (1-inch) strips.
Combine soy sauce and next 4 ingredients in a large zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 45 minutes, turning once.
Meanwhile, soak skewers in water 30 minutes; drain.
Preheat grill to 350� to 400� F (medium-high) heat.
Remove chicken from marinade; discard marinade. Thread one bacon piece and one chicken strip onto each skewer.
Grill skewers, covered with grill lid, 4 to 5 minutes on each side or until chicken is done. Serve skewers with Peanut Sauce. Garnish, if desired.
Makes 16 to 20 skewers
� Peanut Sauce:
Process � cup creamy peanut butter, ⅓ cup light soy sauce, � cup loosely packed fresh cilantro leaves, 3 tablespoons fresh lime juice, 3 tablespoons honey, and 3 tablespoons dark sesame oil in a blender or food processor until smooth. Add 1 to 2 tablespoons water, 1 teaspoon at a time, processing until desired consistency is reached.
Makes about 1⅓ cups
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