Yield: 1 servings
|2 \N||Shallots; finely chopped|
|2 \N||Cloves garlic; finely chopped|
|1 teaspoon||Ginger; finely chopped|
|1 teaspoon||Ground coriander|
|½ teaspoon||Chilli powder|
|3 teaspoons||Lime juice|
|1 tablespoon||Light soy sauce|
|2 tablespoons||Peanut or olive oil|
|3 \N||Skinless chicken breasts|
|3 \N||Boned and skinned chicken thighs|
Mix all the ingredients for the marinade in a bowl. Set aside.
Cut the chicken into ¾-inch cubes, mix them well into the marinade and keep in a cool place for 2 hours or in the fridge overnight.
When you are ready to grill the satays, put the meat on bamboo or metal skewers; about 5 to 6 cubes per skewer. Grill on charcoal or under a broiler, for about 2 to 3 minutes per side, turning them over once. Or you can cook the satays on a rack in a pre-heated oven at 320 degrees F., for 6 to 10 minutes or until cooked through.
Serve straight away with peanut sauce, either poured over the meat or served separately for everybody to help themselves.
Yield: 8 to 10 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G40
Converted by MM_Buster v2.0l.