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Recipe Detail Page
Grilled Chicken Satays with Late Harvest Peach Dipping Sauce
Summer 2011
These simple chicken satays are perfect for summer grilling. Make a double batch and freeze them; they can be grilled straight from the freezer by adding a couple of minutes to the cooking time. The sauce can also be frozen but should be thawed in the refrigerator for about 4 hours.
Serves 8 to 12
8 boneless, skinless chicken thighs
24 wooden skewers, soaked in warm water for at least 1 hour
MARINADE & SAUCE
2 shallots, peeled and chopped
3 cloves garlic, peeled and smashed
1 red chili, seeded and chopped
2 tbsp (30 mL) chopped ginger
½ tsp (2 mL) each ground turmeric and cumin
¼ cup (60 mL) soy sauce
½ cup (125 mL) late harvest wine
¼ cup (60 mL) vegetable oil
1 cup (250 mL) peeled and sliced fresh or frozen peaches (thawed)
Cilantro and roasted peanuts, chopped
1 Slice chicken into thin strips. Place in large bowl; set aside.
2 In a blender or food processor, combine shallots, garlic, chili, ginger, turmeric, cumin, soy sauce, wine and vegetable oil. Blend until smooth. Pour half of the mixture over the chicken. Stir until well combined, cover and refrigerate for at least 1 hour and up to 1 day.
3 Add peaches to remaining marinade and process until combined. Transfer to bowl and refrigerate for at least 1 hour and up to 1 day.
4 Thread chicken onto wooden skewers. Grill over medium-high heat until cooked through, about 3 minutes per side. Serve immediately with peach dipping sauce and garnish with fresh chopped cilantro and chopped roasted peanuts.
Serves 8 to 12
