Easy Chicken Satay
I made this for a large party of 30 people (60 skewers) and everyone raved about the recipe- it was the hit of the party, even more so than the filet tenderloin we served! Per the other reviews (and my personal taste), I modified this recipe slightly. I added the following to both the marinade and to the satay sauce: I used "Lite" coconut milk, red curry paste instead of the curry powder (find in the ethnic foods / Asian section of most large grocery stores), fresh ginger and lemongrass paste (find both in a refrigerated squeeze tube in the produce section of most large grocery stores), cayenne pepper and red pepper flakes, Lawry's seasoning salt(I use this to bring out flavor in everything I cook) and fresh ground pepper. I also added a little white sugar to sweeten the satay sauce a bit, as well as some cornstarch to thicken slightly and to give the sauce a 'glossy' look.
I made vegetable skewers to serve alongside the chicken with a simple balsamic vinegarette marinade (just bottled salad dressing). Overall, with the flavor-enhancing additions, this is a definite keeper! So many people asked for the recipe, I have to send out an email to the guests of the party! This works great for a crowd, as you can easily adjust the serving sizes online. We will keep this recipe on rotation at our house!
2 users found this review helpful
Aug. 17, 2013