Before I get started, I want to apologize for accidently publishing a partially written post on Friday about Good Friday and Passover…stay tuned for the real thing. 🙂
now, onto La Cucina!!!
When Brian and I married in 2006 I was given a cookbook called Weeknights by Williams Sonoma, which is where I found this recipe for Thai Chicken Satay. It quickly became one of our favorite dishes to eat, and because it is simple I made it often–so often in fact that Brian may have mentioned needing a little break from it. 🙂 Well, we had a break and now it’s back!! Get ready for your new favorite weeknight dinner! PS…this is perfect for the summer months and is delicious with my Panzanella!!
2 large limes
1/2 cup Rice Vinegar
1/3 cup Chunky Peanut Butter
1/4 cup Fresh Cilantro, minced
1 TBSP Ginger, minced–I actually run it over a fine grater or zester instead of chopping it.
3 cloves Garlic, minced
3 TBSP Soy Sauce
3 TBS Light Brown Sugar, firmly packed
1 TBSP Asian Sesame Oil
8 boneless, skinless chicken breast tenders (4 breasts cut in half)
1 head Butter Lettuce, roughly chopped
1 English Cucumber, sliced
8 bamboo skewers
1.) Place 8 bamboo skewers in cold water to soak until ready to use.
2.) Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice into a medium size mixing bowl.
3.) Add vinegar and peanut butter to bowl and whisk until smooth and well combined. Then stir in cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup for dipping.
4.) Add chicken to the marinade and let sit at room temperature for at least 10 minutes, or refrigerate for up to two hours. ***I actually like to have my chicken in a zip lock freezer bag and pour the mixture inside the bag to marinade. It prevents the spread of raw chicken juice by keeping it sealed in the bag.
5.) When ready to cook, remove the chicken from the marinade, and thread with bamboo skewers. (At this time, zip up the marinade bag and throw away.) Place the skewers on the grill (prepared to medium heat) or put them on a baking sheet and place under broiler. Cook, turning once, until seared on the outside and opaque through out. About 6 minutes total.
6.) While chicken cooks, spread lettuce and chopped cucumbers on a platter or on individual plates. Arrange chicken on top once its finished cooking and drizzle a little sauce over the chicken and greens. Pass additional sauce at the table.
-ciao for now-
photo credit: Patrizia Montanari