Recipes /

Chicken Satay

Name: Chicken Satay
Ingredients: Poultry

Serves 50

Ingredients

10 lb. Chicken, breast, boneless, skinless

100 ea. Wooden skewers, 8-inch, soaked

Marinade

2 cups Kikkoman® Gluten-Free Tamari Soy Sauce

2 lb. Sugar, light brown

2 cup Kikkoman® Poke Sauce

¾ cup Lime, juice

¾ cup Fish sauce

3 Tbsp. plus 1 tsp. Coriander, ground

2 Tbsp. plus 2 tsp. Garlic

1 Tbsp. Turmeric, ground

3 Tbsp. Thai basil, chopped

3 cups Coconut, milk

3 Tbsp. Oil, sunflower

2 cups Cilantro, fresh, chopped

Cut the chicken into ½-inch strips, against the grain, about 5 to 6 inches long. Place the chicken strips in a stainless-steel bowl.
Combine the soy sauce, sugar, poke sauce, lime juice, fish sauce, coriander, garlic, turmeric, basil, coconut milk, and sunflower oil in a bowl. Whisk to combine.
Pour half of the marinade over the sliced chicken. Mix well, cover, and place in the refrigerator for one hour to overnight.
Thread the chicken strips onto skewers, leaving the bottom 2 inches free, making sure the chicken covers the rest of the skewer completely.
Grill the chicken skewers on a preheated and seasoned grill set to medium high heat, turning to create nice char marks and until the chicken is just cooked through.
Baste the skewers while they are cooking with some of the remaining marinade throughout the grilling process.
Serve the satay skewers with the remaining sauce, sprinkled with chopped cilantro.

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