Thai Chicken Satay: Great at Parties

A dear friend of mine from my Midwest era always threw great parties. They were a balance between casual and polished.

Her winning strategy was to invite guests to bring a dish, and she then provided a few favorites of her own. Because she was able to keep costs and hassles down with this format, she was able to host parties frequently.

Her invitations also included kids, which made it even easier to attend. It probably took her two shy cats a few days to recover, but my kids always had a blast – toys at someone else’s home are always more interesting than your own.

One dish that she frequently served was always a crowd favorite…Thai Chicken Satay. After begging her to share her recipe here at “Your home, only better”, she finally conceded. (Ok, so I only had to ask once…she’s a generous soul).

But of course, for a recipe to be shared in the “Entertaining Tips {for the rest of us} series, I had to try to make it myself before I could post it. I decided to try it for my in-laws who are visiting from Florida (am I NUTS?).

As a beginner in the kitchen, my mantra is “If I can make it, so can you.”

You’re welcome. 😉

First, the ingredients:

Marinade Ingredients:

• 1t black pepper
• 1t cumin
• 1t coriander
• 1/2 t tumeric
• 1t chopped garlic
• 1T sugar
• 1T vegetable oil (I like peanut oil, but regular is fine)
• 1T soy sauce
• 1T lemon juice
• 1T fish sauce (also known as Nam Pla or Nyuk Mam found in a bottle in the Asian aisle with the soy sauce)

Other Ingredients:

• Chicken breasts
• 16 skewers; a little more oil or coconut milk
• Peanut Sauce (can make your own, or purchase a sauce – there are many good ones on the market)

Instructions:

• Mix the marinade in a work bowl
• Cut chicken breasts lengthwise into long, 1/4″ slices and place chicken into work bowl, gently tossing til well blended
• Marinate in fridge for 2-24 hrs
• When ready to cook, stir chicken in marinade and thread each slice onto a skewer so it stays in place (ok, so it did feel a bit as though I was baiting a hook)
• Baste kabobs with oil or coconut milk
• Place skewers on grill or broiler and cook for about 2 min. per side, turning frequently to prevent burning
• Baste one more time
• The satays are done when they have turned golden brown on the edges

Serving and Presentation ideas:

• Serve on lettuce leaves with fresh coriander (cilantro) for garnish and serve with peanut sauce.
• Cut a large fruit in half, and stick the skewers coming out of the top, like a porcupine.
• Display the skewers in a vase.

And finally, a few practical tips:

• Be sure to soak the skewers in water first so they don’t burn. I was a little concerned at one point that I was going to burn down the house. Talk about embarrassing!
• I suggest basting the skewers with oil BEFORE threading the chicken so they come off a bit easier.
• When serving kids, be mindful that skewers can become weapons. Supervise with caution.

I have to say, it came out very well, and I will definitely make this again! I especially love that I can make it ahead of time, and then cook it quickly. I think I’ll experiment with different peanut sauces and ways to display them.

Overall, it’s a unique and very flavorful dish to serve your guests or bring to a party.

Hope you enjoy!

Ps. – THANKS Kathy! You’re an inspiration!

P.s.s. – if YOU have a great party recipe that you don’t think I’ll mess up, please send it to me and I’ll try it then post it!