Chicken Satay with Cucumber Sauce Recipe

Serves 4 to 8

Satay, marinated meat broiled or grilled on skewers, is becoming an American favorite as Thai and Indonesian cuisines become more popular.

Here it is served as a main dish, but it can also easily make 8 appetizer servings.

Ingredients:

  • 3 tbsp lime juice
  • 1 tsp curry powder
  • 2 tsp honey
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/8 tsp salt
  • 2 cloves garlic, finely chopped
  • 1 lb skinless boneless chicken breast halves, cut in 1-inch cubes
  • Cucumber sauce:
  • 1 tbsp sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp water
  • 1 dash ground red pepper (cayenne)
  • 3/4 cup shredded seeded peeled cucumber
  • 1/4 cup finely chopped red or green bell pepper

    • Instructions:

    3. Mix all ingredients except chicken and Cucumber Sauce in medium glass or plastic bowl.
    4. Stir in chicken.
    5. Cover and refrigerate at least 2 hours, stirring occasionally.
    6. Prepare Cucumber Sauce.
    7. Set oven control to broil.
    8. Spray broiler pan rack with nonstick cooking spray.
    9. Remove chicken from marinade; reserve marinade.
    10. Thread chicken on eight 8-inch skewers, * leaving space between each piece.
    11. Place skewers on rack in broiler pan. If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.
    12. Broil with tops about 3 inches from heat 4 minutes; turn.
    13. Brush with marinade.
    14. Broil 4 to 5 minutes longer or until chicken is white.
    15. Serve with sauce.

    Cucumber Sauce:
    1. Heat sugar, vinegar, water and red pepper to boiling in 1-quart saucepan; remove from heat.
    2. Stir in cucumber and bell pepper; cool.