John Myers
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Marinated Poultry Skewers with Various Sauces
The perfect marinated poultry skewers with various sauces recipe with a picture and simple step-by-step instructions.
Marinated chicken breast
- 1 kg Chicken breast fillet
- 2 Pc. Shallots chopped
- 4 Pc. Garlic cloves
- 4 Pc. Coriander root
- 2,5 cm Ginger
- 1 tbsp Ground coriander
- 1 tbsp Ground cumin
- 1 tbsp Turmeric
- 1 tsp Curry spice (Thai)
- 2 tbsp Soy sauce light
- 4 tbsp Vegetable oil
- 410 ml Coconut milk
- 2 tbsp Palm sugar
- 1,5 tsp Salt
- 40 Pc. Bamboo skewers
peanut sauce
- 2 Pc. Clove of garlic
- 4 Pc. Shallot
- 1 Pc. Lemongrass stick
- 2 tsp Curry powder
- 1 tbsp Tamarind paste
- 1 tbsp Chili paste
- 160 g Chopped peanuts
- 375 ml Coconut milk
- 2 tsp Palm sugar
- 1 tsp Vegetable oil
Sweet chili sauce
- 7 Pc. Chilli pepper
- 185 ml White vinegar
- 8 tbsp Sugar
- 0,5 tsp Salt
Thai noodle salad
- 200 g Glass noodles
- 20 g Ginger
- 30 g Sugar brown
- 3 tbsp Peanut oil
- 4 tbsp Lime juice
- 1 bunch Coriander
- 1 Pc. Onion red
- 1 Pc. Spring onions fresh
- 1 pinch Salt
Marinated chicken breast
- Cut the chicken breast into 4 cm wide, 10 cm long and 5 mm thick strips and place in a bowl. Process the shallots, garlic, coriander root and ginger in a mixer or mortar to make a paste. Spread the paste on the chicken, as well as the coriander, cumin, turmeric, curry, soy sauce, coconut milk, sugar and salt. Stir with your hands or a spoon until the chicken is completely covered. Cover with plastic wrap and place in the refrigerator for at least 5 hours or overnight. Place the bamboo sticks in water for 1 hour so that they do not burn when grilling. Put one piece of marinated chicken on a skewer, as you would when sewing, or two for smaller pieces. Heat up the grill. (For an electric grill, cover the tray with foil.) Grill the satay skewers for 5-7 minutes on each side, until the meat is through and lightly brown. Turn frequently and brush with marinade while grilling.
peanut sauce
- Heat the vegetable oil in a saucepan and fry the garlic, shallots and lemongrass in it for 1 minute. Stir in the curry powder until it smells fragrant. Add the remaining ingredients and slowly bring to a boil. Pour in enough boiling water to make a sauce ready to eat and then simmer for 2 minutes. Finally, salt to taste.
Sweet chili sauce
- Process the chopped chillies in a mortar to a coarse paste. Then bring the vinegar, sugar and salt to the boil in a saucepan over high heat while stirring and cook to a thick syrup for 15 to 20 minutes. Simmer for another 1 to 2 minutes and transfer to a bowl to serve.
Thai noodle salad
- Pour plenty of boiling water over the glass noodles, leave to stand for 5 minutes, drain, rinse with cold water and drain in a sieve. Use scissors (or a knife) to chop them up so that they can be sautéed better. Chop the ginger, red onion and spring onion and fry lightly with oil. Then add the grainy sugar and fry with it. Then add the pasta and drizzle with lime and peanut oil. Mix everything well in the pan and sprinkle with the chopped coriander.
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