Grilled Garlic Chicken Satay with Carmelized Red Onion
This recipe can be made in the oven, under the broiler or pan fried, but the grill will give you the best flavor. I usually serve this with Peanut Sauce on the side.
Serves 4
1 cup plain yogurt, Greek style
2 Tablespoons curry powder (Asian style, not Indian style)
2 Tablespoons minced garlic
1 Tablespoon freshly grated ginger or 1 teaspoon ginger juice
juice and zest from 1 lime
kosher salt and fresh ground black pepper
1 1/2 to 2 pounds boneless skinless chicken breasts cut into 1/2 inch strips, lengthwise
bamboo skewers, soaked in water, or metal skewers, if grilling or broiling
1. Make Marinade: In a large bowl, combine yogurt, curry powder, ginger, garlic, lime juice and zest.
2. Marinate Chicken: Pat chicken dry with paper towels. Sprinkle both sides of chicken breasts with salt and add to bowl, tossing to coat evenly with the yogurt mixture. Let chicken marinate for 1 hour, or up to 8 hours.
3. Heat Grill: Just before cooking, preheat grill, broiler, or heat skillet over medium high heat.
4. Prep Chicken: Remove chicken pieces from bowl, scraping excess yogurt mixture back into the bowl, and thread chicken onto skewers through center of chicken pieces lengthwise, keeping as flat as possible.
5. Cook Chicken: Cook chicken, turning as needed, until well charred and cooked through. (this will vary depending on heat of grill or cooking method.)
6. Serve & Enjoy: Remove chicken from grill and let rest a few minutes before serving. Serve with rice and peanut sauce, if desired. Enjoy!
