Guest Author - Sherry Van Der Elst
Satay is actually Indonesian in origin, not Thai, as many people believe. Marinated meat is skewered and grilled, but instead of the traditional peanut sauce, this fusion version uses a zesty ponzu marinade and sauce for an added summertime twist.
This recipe uses chicken, the most popular satay, but you can substitute beef, pork, or even lamb. Dark sesame oil gives this dish a distinctive nutty flavor that balances nicely with the citrusy notes of the ponzu marinade. (Note: Sesame oil's shelf life is short compared to other oils, so purchase small bottles and keep them stored in the refrigerator).
Satay, like its Japanese counterpart yakitori, is best cooked over a hibachi or on a charcoal grill but can be successfully cooked on a gas grill by modifying the cooking time. Since this recipe reflects gas grill cooking time, other grilling methods will require an additional minute or two of cooking time on each side.
Cook's note: To prevent wooden skewers from burning, soak them in cold water for at least 30 minutes before grilling.
1 1/2 lbs skinless, boneless chicken breasts
1/4 cup packed light brown sugar
1/4 sake
1/4 cup rice vinegar
1/4 cup freshly squeezed lime juice
1/2 tsp finely grated lime zest
2 tsps dark soy sauce
1 tbsp bottled soba sauce
1 tbsp dark sesame oil
1 tsp grated fresh ginger
1 scallion, white part finely sliced, green top coarsely chopped
12-15 wooden skewers
High-temperature cooking spray (an excellent choice is Pam Professional™ High Heat)
1. Combine light brown sugar, sake, rice vinegar, lime juice, lime zest, dark soy sauce, dark sesame oil, soba sauce, ginger and white parts of scallion in a small bowl, Whisk together until sugar is completely dissolved. Set aside.
2. Cut chicken cross-wise into 3/8-inch strips. Place chicken strips in a shallow glass dish. Pour 3/4 of the marinade over chicken, reserving remaining 1/4 for later. Cover chicken and marinate in the refrigerator for at least 30 minutes or up to two hours.
3. Prepare grill and pre-heat to medium-high. Remove chicken from marinade; reserve marinade.
4. Thread 2 to 3 chicken strips accordion-style onto each skewer, alternating with scallion green pieces.
5. Brush chicken and scallions with reserved marinade. Discard remaining marinade.
6. Place skewers on grill rack coated with high-temperature cooking spray. Grill two minutes on each side or until done.
7. Serve chicken skewers with small bowls of remaining ponzu marinade for dipping. Dipping sauce can be heated if desired.
