Satay Chicken
Satay is a popular street food in Southeast Asia. Street food around the world shares similar characteristics; successful street food is easy to eat, immediately satisfying, and incredibly portable. Satay was first found on the streets of Indonesia, though you can find it throughout Asia and in many places around the world. It's one of Indonesia's national foods, but they don't limit it to chicken. You don't have to, either. You could easily swap chicken out for pork, beef, or tofu. The formula for Satay is, at its most basic, preferred protein + stick + fire = Satay.
Satays can be made using bamboo or metal skewers, but there are caveats with both of these choices. If you use bamboo skewers, soak them for a few hours before you cook with them so they don't catch fire on the grill. If you use a metal skewer, keep a closer eye on the meat as it cooks. Metal skewers can heat up and cook the chicken from the inside, leaving you with unintentionally overcooked chicken.
- 1/4 cup dry roasted peanuts
- 2 Tablespoons Dried Shallots
- 3 Tablespoons Satay Seasoning
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Vietnamese Cinnamon
- 2 teaspoons Organic Coconut Sugar
- 2 Tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, cut into 1 inch pieces
- Bamboo skewers, soaked for 30 minutes before grilling
- In a food processor, combine peanuts, Dried Shallots, Satay Seasoning, Ground Cumin, Ground Vietnamese Cinnamon, Organic Coconut Sugar, and vegetable oil in a food processor. Process until a paste forms, adding water if necessary to prevent from coming too thick.
- Pour marinade over chicken, cover and refrigerate for at least 30 minutes.
- Thread chicken onto skewers. Discard any leftover marinade.
- Heat grill to medium-high. Place skewers on grill and cook 5-7 minutes per side, or until cooked through.
- Remove from grill. Serve with Satay Peanut Sauce and Cucumber Relish.
