Southeast Asian street food with a unique flavor perfect to spice up any barbecue. Tender chicken marinated in a variety of seasonings and then grilled to perfection.
- Peel of one lemon, kept in slices
- 1 cup of brown sugar
- 2 tbsp of ginger
- 6 cloves of garlic, crushed
- 1 tbsp of turmeric powder
- 1/4 cup of fresh lime juice
- 1/4 cup of cup dark rum
- 2 tbsp of tequila
- 2 tbsp of fish sauce
- 1/2 cup of coconut milk
- 1 tsp of crushed red pepper, optional
- 4-6 boneless skinless chicken breasts
- Canola oil, for grilling or broiling
- Place the lemon peel, brown sugar, ginger, garlic, turmeric, lime juice, rum, tequila, and fish sauce into a food processor or blender.
- Blend the ingredients into a solid purée.
- Pour the purée into a sealable container and whisk in the coconut milk.
- Place your chicken into the finished marinade and seal the container.
- Refrigerate the chicken and marinade for at least four hours. Overnight is better.
- Grill or broil the chicken as you desire.
It’s highly suggested you either grill or broil the chicken. You want that nice charring, as it will enhance the flavor. Baking it will not give you the best results. You could try sauteing if you wish.
If you do not have rum, then try 8 tbsp of rum extract, or take 2 tbsp of molasses and combine it with 1/8 cup of pineapple juice and 1 tsp of almond extract. I’d more suggest keeping a bottle of Meyer’s Rum in your arsenal as it can be used in many dishes.
When I made this, I actually did not have any tequila on hand, so I used 2 tbsp of agave nectar. Worked beautifully.
When it comes to the chicken, skewers are the popular form, but you can do them as whole breasts if you choose. Just make sure to cut them up before marinating if you want skewers.
Best way to serve chicken satay is with a peanut sauce. Either buy a bottle, or try making the one I made with a tofu stir-fry. Red onion slices and pickles are also great garnishes. If you want to make a full meal out of it, then try serving it with basmati rice and cucumber slices.