Photo by Lori Rice
Fresh garlic and ginger give these quick-cooking appetizer wonderful flavor. The satay will be gone before the steaks and burgers have a chance to hit the grill.
Yield: 10 to 12 satay skewers
- 2 cloves garlic, peeled
- 1/2-inch piece fresh ginger, peeled and roughly chopped
- 2 T. brown sugar
- 2 T. ketchup
- 1 T. olive oil
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- 1 pound chicken breast
In small food processor, combine garlic, ginger, brown sugar, ketchup, olive oil, salt and pepper. Pulse until smooth.
Thinly slice chicken breast into 10 to 12 pieces. Thread chicken pieces onto pre-soaked wooden skewers (about 10 inches long), and gently stretch meat along skewer. (It’s OK to piece together smaller portions.) Leave about 3 inches at one end so you can handle skewer. The goal is to end up with uniform skewers to ensure even cooking.
Place skewers in 9- by 13-inch baking dish or similar-sized pan. Pour marinade over chicken and turn skewers so each piece is evenly coated. Cover pan with plastic wrap and store in refrigerator for 30 minutes to 2 hours.
To cook, preheat gas or charcoal grill to high (425 to 475 degrees F). Brush grill with olive oil to prevent sticking. Place each skewer on grill and cook for 3 to 5 minutes on each side. The edges should begin to brown and meat should no longer be pink. Use tongs to remove satay from grill and serve warm.