Have a backyard barbecue this summer with our Indonesian Satay Platter recipe!
In Indonesia, one of the most famous dishes is Indonesian Satay. You’ll be able to see why after tasting our delicious Indonesian Satay Platter! We provide you with easy directions to follow on how to make the perfect barbecue chicken and satay dipping sauce. So invite some friends over for a fun backyard barbecue and enjoy this low-fat chicken dish!
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2 Boneless, skinless chicken breasts
2 Tbsp Soy sauce
2 Tbsp Lime juice
2 Tbsp Peanut Oil
1 Garlic clove, Minced
2 Tsp Tamari Sauce
1 Tsp Ginger, Minced
1/2 Tsp Ground coriander
1/2 Tsp Ground cumin
24 , Short wooden skewers
Satay Dipping Sauce
1 Tbsp Grape seed oil
1/2 Onion, Finely chopped
2 Garlic cloves, Minced
1 Tsp Ground cumin
1 Cup Peanut butter, Smooth
2 Tbsp Lime juice
1 Tbsp Soy sauce
1 Tsp Sambal
1 1/2 Cups Chicken Broth, Low-sodium
Brown sugar, To taste
Thai Basil, Leaves, garnish
Red pepper, Sweet, Finely chopped, garnish
Cut the chicken into thin strips. Whisk soy sauce, peanut oil, lime juice, tamari sauce, ginger, coriander, and cumin together in a large, shallow, and non-reactive bowl.
Add the chicken to the bowl and stir well. Cover the bowl and refrigerate it overnight for approximately 8 hours.
In a medium skillet, heat the oil on medium heat. Add onion and stir for 5 to 7 minutes. Make sure that the onions don’t turn brown.
Add garlic and cumin and stir for 30 seconds. Reduce the stove to low heat and stir in the peanut butter, lime juice, soy sauce, and sambal sauce. Add in the broth and whisk constantly until the mixture is smooth and heated through. Add brown sugar is desired then remove the skillet from the heat and set it aside.
Soak the skewers in water an hour before cooking. Remove the chicken from the fridge and thread it onto the skewers. Divide the chicken evenly among the skewers.
Preheat your barbecue to medium heat. Oil the grill and then barbecue the skewers for 7 to 9 minutes. Turn them halfway through grilling. Remove the skewers from the barbecue and place them onto a baking sheet. Cover with foil.
Over low heat, warm up the dipping sauce and whisk constantly. Pour the dipping sauce small into bowls. Garnish the skewers with Thai basil and red pepper.
Did you know?
Cooking meat on a stick originates in prehistoric times. This is when humans first started cooking with fire.
Mycenaen Greeks carried around rectangular ceramic pans that they used as grills. These portable trays sat underneath the skewers of meat.
The Indonesian Satay is just one version of the numerous varieties of kebab.
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