Chicken Satay

Oh, my god! You have to try this recipe!

If, for some reason, you don’t like chicken, the peanut-free Satay sauce can be used on pork or beef, in your cereal, as a good hair gel, is the best lubricant for household use AND is the best glue you can find anywhere. Uh, wait a sec . . . just the chicken, pork, and beef.

Family’s rating: “Oh, damn!” x 5 (my grandson rated it 7 “oh, damns”, but my system only goes up to 5).

Prep time: 10 mins Cook time: 20 mins Marinating time: 20 mins Total time: 30 mins

Course: Dinner Servings: 4 Cuisine: Asian

Keywords: Chicken, Gluten free, Dairy free, Egg free, Corn free,

Equipment

• Cutting board
• Chef’s knife
• Large bowl
• High-speed blender
• Grill or oven
• Tongs
• Grill tray (I use this) or
• Rimmed baking sheet (for oven cooking)

Ingredients for Chicken Satay Marinade

• 3 lbs boneless and skinless chicken breasts
• 1 cup coconut milk
• ¼ cup Garlic, minced
• ⅓ cup Maple syrup
• ¼ cup Gochujang sauce
• ¼ cup Red Boat fish sauce
• 1 t Ground Coriander
• 1 t Ground Cumin
• ½ t Ground Turmeric
• ½ t Sea salt

Instructions for Chicken Satay:

1. Slice the chicken breasts into ½ inch strips and place them in a bowl.
2. Combine everything except the chicken breasts in a high-speed mixer and blitz until smooth.
3. Pour the blitzed marinade over the chicken strips and mix well.
4. Cover the chicken and place into the fridge for up to 12 hours.
5. When ready to cook, put the chicken strips onto skewers in an accordion-like fashion.  You’ll probably get 2 to 4 chicken strips per tine.
6. Cooking on a grill:
   1. Preheat and clean the grill.
   2. Put some avocado oil on a paper towel and carefully wipe the grill.
   3. Place the skewers on the grill and cook for 3 to 5 minutes each side or until cooked through.
7. Cooking in the oven:
   1. Preheat the oven to 400° convection or 425° no convection.
   2. Place the skewers on a rimmed baking sheet and cook them in the oven for about 3 to 5 minutes per side or until cooked through.
   3. Broil for an additional 2 minutes if you want some color.

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Ingredients for Satay Peanut-free sauce

• 1 cup Hoisin Sauce
• 1 cup Butter substitution (I use Miyoko’s)
• ½ cup water
• ½ cup rice vinegar
• 2 T Maple syrup

Instructions for Peanut-free Satay Sauce

1. Combine all sauce ingredients into a mixer and blitz until smooth.  For a thinner sauce, you can add a bit more water.
2. Slather the sauce on the chicken satay and be ready for tears of joy!

adapted from https://nomnompaleo.com/chicken-satay