Hot Chicken Satay
Hot Chicken Satay
4 skinless, boneless chicken breasts halves
2 tablespoons olive oil (15ml)
Splash of bottled hot pepper sauce
2 tablespoons chopped fresh parsley (30ml)
2 tablespoons chopped fresh cilantro (30ml)
1 tablespoon maple syrup (15ml)
2 teaspoons minced fresh garlic (10ml)
½ teaspoon cayenne pepper (2.5)
salt and pepper to taste
Olive oil for drizzling
12 wooden skewers – soaked in water for an hour before use
In a bowl combine oil, hot sauce, parsley, cilantro, garlic, maple syrup and cayenne mix to combine evenly. Place marinade into a resealable plastic bag.
Slice the chicken lengthwise into ¾” pieces lengthwise, place into the marinade. Seal the bag and toss gently to coat. Place into the refrigerator to marinade overnight.
Remove the chicken from the refrigerator. Pull out the chicken and discard the marinade.
Pat the chicken dry with a clean paper towel.
Take a wooden skewer and push through the chicken piece by weaving it back and forth. Repeat until all chicken pieces are on skewers. Drizzle with oil and season with salt and pepper.
Preheat the grill to medium heat. Oil the grill and place the chicken on hot grill. Lay a piece of aluminum foil under skewers to protect from burning. Grill for 4 minutes per side or until nicely charred and cooked through.
Remove.
Yield 12 satays
4 skinless, boneless chicken breasts halves
2 tablespoons olive oil (15ml)
Splash of bottled hot pepper sauce
2 tablespoons chopped fresh parsley (30ml)
2 tablespoons chopped fresh cilantro (30ml)
1 tablespoon maple syrup (15ml)
2 teaspoons minced fresh garlic (10ml)
½ teaspoon cayenne pepper (2.5)
salt and pepper to taste
Olive oil for drizzling
12 wooden skewers – soaked in water for an hour before use
In a bowl combine oil, hot sauce, parsley, cilantro, garlic, maple syrup and cayenne mix to combine evenly. Place marinade into a resealable plastic bag.
Slice the chicken lengthwise into ¾” pieces lengthwise, place into the marinade. Seal the bag and toss gently to coat. Place into the refrigerator to marinade overnight.
Remove the chicken from the refrigerator. Pull out the chicken and discard the marinade.
Pat the chicken dry with a clean paper towel.
Take a wooden skewer and push through the chicken piece by weaving it back and forth. Repeat until all chicken pieces are on skewers. Drizzle with oil and season with salt and pepper.
Preheat the grill to medium heat. Oil the grill and place the chicken on hot grill. Lay a piece of aluminum foil under skewers to protect from burning. Grill for 4 minutes per side or until nicely charred and cooked through.
Remove.
Yield 12 satays
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