Food & Cooking Recipes Appetizers Finger Food Recipes Chicken or Pork Satay 3.6 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 20 to 24 pieces 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. Ingredients 4 skinless boneless chicken breast halves or 1 pork tenderloin (about 1 pound) 1 teaspoon coarse salt ¼ teaspoon ground turmeric ¼ teaspoon ground coriander ⅛ teaspoon cayenne pepper 1 ¾ cups (14-ounce can) light unsweetened coconut milk Peanut Dipping Sauce Zesty Asian Dipping Sauce Vegetable oil cooking spray Directions 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. Rate it Print