Chicken Sates

Name: Chicken Sates
Cook time: 2 min
Total time: 2 min
Yield: Serves 4 to 6 as an Appetizer, 2 to 3 as a Light Main Course
Cuisine: United States
Ingredients: 1 stalk lemongrass, trimmed and minced, or 2 strips lemon zest (½ by 2 inches), minced; 2 cloves garlic, minced; 1 Thai chile or jalapeño pepper, seeded and thinly sliced; 1 stalk lemongrass, trimmed and minced, or 2 strips lemon zest (½ by 2 inches), minced; 1½ teaspoons ground coriander; 1 Thai chile or jalapeño pepper, seeded and thinly sliced; ¾ cup unsweetened coconut milk or heavy cream; ½ teaspoon ground turmeric; 3 tablespoons Asian fish sauce or soy sauce; ¾ cup unsweetened coconut milk or heavy cream; 2 tablespoons lime juice; 3 tablespoons Asian fish sauce or soy sauce; Asian Peanut Sauce, for serving; 3 tablespoons chopped fresh cilantro, for garnish; Cucumber Relish (optional), for serving; 1 pound chicken tenderloins or boneless, skinless breasts; 1 pound chicken tenderloins or boneless, skinless breasts; 2 tablespoons sugar

Preparation info

Serves
4 to 6
as an Appetizer

Difficulty
Medium
Ready in
5 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

1 pound chicken tenderloins or boneless, skinless breasts
2 tablespoons sugar

Americas
United States
Starter
Main course

Method

Rinse the chicken tenderloins under cold running water and blot dry with paper towels. Prepare and skewer the satés as shown in Preparing the Chicken, Steps 1 through 4. Arrange the satés on a plate or in a baking dish so that the empty part of the skewers rest higher than the chicken.
Place the sugar, garlic, lemongrass