Recipe by Sous Chef Jay Hill
– 4 boneless skinless chicken breasts
– 6 boneless skinless chicken thighs (optional to use all chicken breast or thighs)
– Romaine or Bibb lettuce leaves
– Wood skewers
This dish can be either grilled or broiled. If you grill, soak wood skewers for 2 hours and cut the chicken into 1⁄4 inch strips and place on skewers. You can also place each piece on a wire rack in the broiler, and avoid the skewers. The boneless thighs work perfectly. Just unroll them and slice the long way, creating two pieces from each thigh. Or cut the breast meat in quarter inch thick strips.
– 1 pint plain greek yogurt
– 1 1/2 tbsp curry powder (preferably yellow curry) or 2 tsp curry paste
– 1 tsp salt
– 1 tsp pepper
– 1 tsp lemongrass paste (or squeeze juice from 1/2 lemon
– 2 tsp red pepper flakes
1. COMBINE all ingredients and marinate the chicken for 4 hours, minimum, preferably overnight.
2. REMOVE chicken from marinade and place on wood skewers and grill 10 min. on high heat. For broiling, place rack about 4-6 inches from element and cook 5-8 min. each side. Just watch so that it doesn’t burn. Some singeing is good and simulates the grill. The marinade will keep the chicken tender throughout the cooking process. WARNING: Watch it closely; cooking time is very fast!
– 1/4 c fish sauce
– 2 tsp fresh squeezed lime juice (if possible) or bottled
– 1 tbsp fresh grated ginger
– 1 tbsp soy sauce
– 1 tbsp garlic
– 2 tbsp chopped green onions
– 1/4 c brown sugar
– 1 diced jalapeño or thai chile (or 1 tbsp of red pepper flakes)
1. COMBINE all marinade ingredients and let sit in refrigerator for an hour
2. For serving, PLACE a couple pieces of the satay on a large lettuce leaf (either bibb or romaine). Drizzle with dipping sauce and roll over like a burrito or taco, or just cut it and eat it. Whether using the skewer method or oven-rack method, let folks assemble their own servings.