Thai Chicken Satay With Peanut Sauce


While the monsoon has subsided from past few weeks, all we have is a cloudless and clear sky around this town. And now that it is the break of Winter means festivities are in air, however before the fasting season began, I took some time out to grill some lovelies for few friends who visited us this weekend. A Thai entrée was the winning recipe and here is how you make it:

Cut the chicken breast into thin strips lengthwise and thread them onto skewers. The trick is to fold the pieces and to skewer them through the folds.

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Chicken is marinated with garlic, red chilies, lemon juice, honey, salt and soy sauce for minimum 15 mins. Stir it together, then go write a sonnet..

Make sure you soak skewers an hour in water before grilling. Cook each side of chicken for 2 mins/side on preheated grill.

Those charred marks are from honey. Put it more if you like your satay to be more caramalized.

I served it with a Thai peanut butter sauce. Isn’t this a beautiful sight. Sweet, spicy and savory. And the world is, again, a glorious place.

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