Recipe Database
Chicken Satay with Peanut Sauce On Big Green Egg
Chicken Satay with Peanut Sauce On Big Green Egg
Ingredients
1 1/4 lbs. boneless, skinless chicken breast (I like thigh meat best)
2 tbsp. sesame oil (dark Sesame oil)
2 tbsp. corn oil
1/4 c. dry Shaoxing Wine
1/4 c. soy sauce (3 Rivers Bridge is a good one)
2 tbsp. lemon juice (this would always be line juice)
1 1/2 tsp. minced garlic
2 tsp powdered fresh Ginger
1/4 tsp. salt
1 1/2 slice Thai Chiles (option)
Chef Mike Note:
Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

PEANUT SAUCE:

4 tsp.s corn oil (Canola Oil)
2 tsp.s sesame oil (dark Sesame oil)
1/2 cup minced red onion
2 Tbls. of minced garlic
1 Tbl white wine vinegar
1 Tbl brown sugar (they would use palm sugar in Thailand)
1/3 cup peanut butter
1/2 tsp. ground coriander
3 Tbls. ketchup (I am just going along with this so that the recipe
is simple)
3 Tbls. soy sauce. The better soy sauce really improves this dish
1 Tbl lemon juice (this would always be lime juice)
1/2 tsp. pepper. (this would never be in Thai recipes)


Instructions
Heat oils in saucepan. Sauté onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.

ChefNote: FireWire Skewers are the perfect thing to do this Satay on a Big Green Egg.
Thread chicken onto skewers long-ways, you may have to weave in and out to keep the chicken on the skewers?
Place skewers on direct heat on Big Green Egg, keep an eye on them and turn them when they are toasty looking and almost cooked through, do NOT let them dry out on the grill.

Notes


These recipes were performed at the Mother-Ship. Big Green Egg Headquarters in Tucker, Georgia on 10/31/2009. Kevin Jenkins (Fats) on the microphone, Chef Fred Genovese at the prep table and Sous Chef Mike Stock with prep help provided by Bobby Lee Culver. Our thanks go out to the staff at Big Green Egg for the terrific venue and to our staff of producers Karen Jenkins and Linda Genovese for keeping the show together and keeping us on task.