CHICKEN SATAY W/ PEANUT SAUCE & CUCUMBER RELISH

Chicken Satay w/ Peanut Sauce & Cucumber Relish image

Provided by Marsha Gardner

Time 2h10m

Number Of Ingredients 27

MARINADE
1 c yogurt, plain
1 tsp fresh grated ginger
1 Tbsp curry powder
1 1/2 lb chicken breasts, boneless and skinless, cut into strips
20 bamboo skewers, soaked in water for 30 mintues
canola oil for grilling
butter lettuce leaves
fresh cilantro
PEANUT SAUCE
1/2 c peanut butter, creamy
3 Tbsp water
1 large lime, juiced
1-2 Tbsp rice wine vinegar
3 Tbsp honey
1 Tbsp canola oil
1 tsp fresh grated ginger
1 tsp sriarcha chili (more or less to taste)
THAI CUCUMBER RELISH
1 c rice wine vinegar
1/3 c sugar
1 Tbsp kosher salt
2 tsp freshly ground black pepper
1 thai chili pepper, sliced thin and then chopped
2 medium english cucumbers, quartered and chopped
3 green onions, sliced thin
1 small carrot, finely shredded

Steps:

1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
2. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
3. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
4. PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
5. THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.