Mint and Cumin Satay with Spicy Peanut Sauce

Difficulty:
1/5

Ease of Preparation: Easy

Yields: 8 servings

 

Ingredients

30 wooden skewers

 

Mint and cumin satay

3 lbs (1.5kg) of boneless skinless chicken breast, cut lengthwise into 30 strips-½” wide

5 tablespoons of fresh mint, stripped from stems and finely chopped (75ml)

3 tablespoons of ground cumin (45ml)

½ teaspoon of cayenne pepper (2.5ml) (optional)

½ cup of vegetable oil (125ml)

1 teaspoon of ground black pepper (5ml)

 

Peanut sauce

1 can of coconut milk

1 cup of unsweetened peanut butter (250ml)

1 tablespoons of ground curry powder (15ml)

1 tablespoon of chili sauce/puree (15ml)

1 tablespoon of garlic, chopped (15ml)

1 tablespoons of ginger, chopped (15ml)

½ cup of unsweetened orange juice (125ml)

½ cup of chicken stock (125ml)

 

Methods

Soak wooden skewers in cool water for 1 hour

Mix mint and cumin satay ingredients (except chicken) in a small bowl until well combined. Place mixture in sealable bag and add chicken strips.  Close bag and refrigerate for 5 hours.

Remove chicken from marinade and thread chicken onto skewers.

Preheat grill to 400ºF (200ºC)

Place chicken on grill and cook for 3-4 minutes per side.

In a medium sized sauce pan, place all peanut sauce ingredients and let simmer for 20 minutes, stirring occasionally. Keep warm and serve with mint and cumin chicken satay.

BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.