Thai Chicken Satay
This marinade can be used on chicken, beef, tofu, anything. There are many recipes out there for Thai peanut sauce, but I just buy a jar or bottle. Soak the bamboo skewers in water for about an hour before using, so they won't burn on the grill. This is pretty on a platter - garnished with fresh cilantro leaves. Satay (or Sate) are also great as an appetizer.
1 teaspoon sugar
1 teaspoon dried coriander
1 teaspoon dried cumin
½ teaspoon salt
2 cloves garlic, minced fine
1 Tablespoon freshly grated ginger
2 Tablespoons canola (or vegetable) oil
1 Tablespoon soy sauce
1 pound chicken breasts or thighs (boneless, skinless), cut into one-inch strips
Thai Peanut Sauce/Thai Satay Sauce, (purchased) as a dip
Mix marinade ingredients together in a bowl. Place sliced chicken in a ziplock bag, pour marinade over and toss in bag to coat. Let the chicken marinade for about one hour. Thread chicken onto skewers. (Place several on a skewer if serving as a main course, or just one if serving as an appetizer.) Grill over hot coals until just cooked through. Serve with Thai Peanut Sauce/Satay Sauce.