Healthy, Easy Barbecue Recipes
Malaysian ChickenMalaysian Chicken Satay
Alison Barshak is the chef/owner of Alison at Blue Bell, a popular restaurant in Blue Bell, Pennsylvania. She channeled Asian flavors for this chicken dish.
Start to finish: 1 hour
Makes: 6 Servings
1 teaspoon ground lemongrass powder or lemon zest
1 1/2 tablespoons fresh ginger, minced
1 fresh red chili, minced, or 1 teaspoon sriracha hot sauce*
2 cups chopped shallots
2 tablespoons vegetable oil
3/4 cup dark brown sugar
1 teaspoon freshly squeezed lemon juice in 1/4 cup water
1/2 cup water
1-1/2 teaspoons kosher salt
3-1/2 tablespoons coriander seeds, ground
*Available in the ethnic foods section of most major supermarkets.
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 teaspoon sriracha hot sauce or red pepper flakes, to taste
1 tablespoon brown sugar
2 teaspoons freshly squeezed lime juice
2 teaspoons rice-wine vinegar or white-wine vinegar
2 teaspoons ginger, minced
1 garlic clove, minced
1/4 cup water
2 pounds boneless, skinless chicken thighs, cut into strips and threaded onto metal skewers
Preheat the grill to high heat. Put the first four marinade ingredients in a food processor and grind. Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture. Bring to a boil and simmer 5 minutes. Let cool, then pour over chicken and marinate for 45 minutes.
Mix all satay ingredients together, except the water and chicken. Slowly add the water until the sauce reaches desired consistency. Grill chicken strips for 2 minutes on each side, or until cooked through. Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.
Nutrition facts per serving: 280 calories, 28g protein, 10g carbohydrate, 14g fat (4g saturated), 0g fiber
Originally published in FITNESS magazine, July 2007.
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