Chicken or Pork Satay
If you're hosting a dinner party, you'll naturally want to spend as much time as you can with your guests while still preparing a memorable meal. One way to free up some time is to make chicken or pork satay -- the Thai version of barbecue -- as the main course. The meat can be marinated beforehand, and the dipping sauces can be prepared in advance.
Martha Stewart Living, September 2003
Yield Makes 20 to 24 pieces
- 4 skinless boneless chicken breast halves or 1 pork tenderloin (about 1 pound)
- 1 teaspoon coarse salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1 3/4 cups (14-ounce can) light unsweetened coconut milk
- Peanut Dipping Sauce (http://www.marthastewart.com/260730/peanut-dipping-sauce)
- Zesty Asian Dipping Sauce (http://www.marthastewart.com/258005/zesty-asian-dipping-sauce)
- Vegetable oil cooking spray
- If using chicken, cut each piece lengthwise into 1/2-inch-wide strips; you should get about 5 strips per half. Place strips between two sheets of plastic wrap, and pound lightly to an even thickness of about 1/4 inch. If using pork, cut crosswise into 1/4-inch-thick slices. You should get about 24 slices; set aside.
- In a 9-by-13-inch baking dish, combine salt, turmeric, coriander, and cayenne pepper; whisk to combine. Whisk in coconut milk. Add meat, turning to coat. Cover with plastic wrap, and let marinate, refrigerated, for at least 2 hours and up to overnight.
- Soak skewers in hot water to cover for 30 minutes. Preheat grill pan over medium-high heat.
- Meanwhile, remove marinated meat from refrigerator, and thread onto skewers, letting excess marinade drip off. Spray grill pan with cooking spray. Working in batches, grill until cooked through, 1 to 3 minutes per side. Transfer to a serving platter. Serve hot with sauce.
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