Takeout Thursday: Chicken Satay
Who doesn’t like a weeknight break of takeout food and Netflix? Especially when its cold, the world is falling apart and well, that whole virus thing keeping us indoors and making us watch Bridgerton. This recipe is the takeout part of the equation and just makes me happy: moist grilled chicken that has a savory and sweet touch that gives me all the feels. I usually make one batch to eat with rice and another for salads. Skip Ubereats and give this a go. Enjoy!
Ingredients - 4 portions (appetizer) or 2-3 as a main dish
2 large chicken thighs, skin and bone removed (about 450 grams or 1 pound of meat)
1 garlic clove, chopped (or 1/2 teaspoon garlic powder)
1 teaspoon grated ginger (or 1/4 teaspoon of ginger powder - its atomic)
1 teaspoon brown sugar (or white sugar)
1 teaspoon tumeric (curcuma)
1 teaspoon curry powder
1 teaspoon Worcestershire sauce (or fish sauce)
1 Tablespoon sesame oil
1 1/2 Tablespoons dark soy sauce
4 Tablespoons coconut milk
wooden skewers(optional)
Directions
Have a plastic container or bag ready for the chicken to marinate. Chop the chicken into even sized pieces and place aside. In a separate bowl, mix all of the ingredients in: garlic, ginger, sugar, tumeric, curry,worcestershire sauce, sesame oil, dark soy sauce, and coconut milk. Now taste it. If you want to adjust the seasonings - now is the time. If you are happy with the mix, add to the chicken and let it marinate in the fridge overnight (or at least 2 hours).
If you are using wooden skewers - soak them for at least an hour, or the chicken will not come off easily and you will be eating pieces of wood in the satay. It’s not a good look. When you are ready to cook, you can do them on a grill pan, an actual grill, or even on a skillet. Cook on medium high heat on both sides for 3-4 minutes. Once they are all cooked, let the meat rest for a bit before serving. You can serve with peanut sauce(which I buy because I’m lazy) but with this recipie, you don’t really need it! Enjoy.