Hey dudes!
I am Hilah, and today on Hilah Cooking I have a really awesome summertime recipe to share
with you.
We're making Thai chicken satay with peanut dipping sauce, and this is a really easy recipe
that comes together in a cinch.
You could do it outside on the grill, or I am going to show you how to do it inside on
a grill pan, and if you're like me and you're kind of lazy and you just love it when your
smoke alarm goes off, so let's get started!
[MUSIC]
[Chicken Satay - Perfect Summer Recipe]
>> Hilah: For the chicken part of our chicken satay I've got two boneless, skinless chicken
breasts here that I just cut each one into quarters lengthwise.
I went ahead and did that because it's kind of gross although it's going to get a little
gross later too.
I am gonna add some soy sauce and some fish sauce.
If you are unfamiliar with this, it smells kind of rank at first honestly, but it adds
a really nice saltiness and just sort of a depth of flavor.
I guess you would call it umami.
There's not really a substitute for it.
It's not expensive, and it's not really that hard to find, but you could leave it out if
you just like are super-grossed out by fish or something.
Anyways, a little bit of honey.
I am just gonna eyeball this one since it kind of sticks to the measuring spoon anyway,
and then I am gonna add some turmeric, and this adds a really good bright, yellow color
that this Thai restaurant that I go to a lot, they use turmeric in theirs.
It also has a sort of a woodsy flavor.
Turmeric is kind of hard to describe.
It's almost like a floral, woodsy flavor, but you just use it a lot in Indian cooking.
Anyways, some garlic and some fresh ginger that I just grated with a microplane, so it's
super-tiny pieces, and you could grate the garlic too, and then we just want to toss
this around and get it all coated.
Kind of try to get everything distributed evenly.
Okay, good deal.
I am gonna set this aside and let it marinade for about 30 minutes.
In the meantime we're gonna put together our peanut dipping sauce.
For the peanut sauce I've got here some peanut butter.
You could use crunchy or creamy, and if you're paleo, you could totally use almond butter
too.
It won't taste quite the same, but you'll get the same texture, and it'll still be really
good.
I've done that before.
I've got a couple of dried chilis that you can adjust this to your liking.
I am just gonna crumble these up sort of coarsely.
If you could find a fresh, red chili, you could mince that up too, and that would be
delightful, and you know I like it spicy, so I put in a couple of them; a little bit
of lime juice.
I am just gonna start with half, and then I will give it a taste, and then we can adjust
it from there.
So and then some coconut milk, and this is a full fat, so you want to make sure you shake
it up really good, but you could also totally use a light coconut milk.
It doesn't really matter.
Okay, I want to get this combined, and if you're using like a natural peanut butter
like I did, you might want to add a little bit of soy sauce.
If you're using something that's already got a lot of like salt and sugar added to it,
then you probably, this will probably just be fine.
A lot of Thai cooking is just getting the balance of salty, sweet, and sour right, so
it kind of will depend on your taste buds.
The coconut milk here adds a little bit of sweetness and peanut butter is naturally a
little bit sweet to me, so you just want to clean your finger with your own saliva.
I am gonna add just a couple of drops of soy sauce, and then I will add the other half
of the slime.
Oooh!
It's got a little spicy kick to it.
Kickin' me in the face with yo' spicy peppers.
Now if you wanted to thin it out a little bit, you could add some warm water too if
you wanted more of a thinner sauce, or if you wanted to use it as a salad dressing which
would be actually really delicious too, or a pasta salad dressing.
Oh, my God!
I am just full of ideas.
Okay, great!
I think this gonna be perfecto, and I was right.
Okay!
Set this aside.
Time to cook some chicken guys!
I have got my grill pan preheating over a medium-high heat, and while that's getting
really, really super-good and hot.
I am gonna skewer my chicken strips, so I've got some bamboo skewers that I have just been
soaking in water which is not totally necessary if you're doing it on an inside grill, but
if you're doing it on an outside grill it's really helpful so that the skewers don't light
on fire.
Hey, who knew?
So, we've got a little chicken chunk, and I like to kind of do it a little in and out,
just a little in and out.
Kind of like that, and then spread it out sort of as flat as you can like so, and this
marinade is really awesome because you know how easy it is to overcook chicken breasts
because it's so lean.
This marinade is almost like a brine, so it keeps it really good and moist, not to say
that you should overcook it, but it sure makes it taste better even if you do overcook it
a little bit, like that, it's beautiful, maybe not beautiful, but it will be soon.
Okay, my grill is smoking hot like moi, just kidding.
I am gonna put these guys on, and we're just gonna let these cook for two to three minutes
or until they release easily from the grill, and then we'll flip them over and finish cooking.
Okay, this has been about 2 1/2 , 3 minutes later, and you can see these are really easy
to flip.
Look at that, beautiful.
And if
you need to sort of make sure that they're all contacting the grill, that's cool, and
if you need to flip them more than once, make sure that all the sides are done, like, this
little fat one, I'll probably flip it and get the sides done too.
Then that's also cool, but basically you just want to cook them, probably shouldn't take
more than like six minutes total, but just until the chicken is cooked through.
Okay, our skewers are cooked.
So there we go.
Look at that.
It's got a nice, beautiful char on all sides.
Looks really, really good.
So pretty, and you could serve these as an appetizer at a party, or as a main dish, light
lunch kind of thing with a salad or some soup, and we can garnish it with a little bit of
cilantro.
Just sort of tear it up and throw it on top.
Wheeeeeeeeeee!
Weeeeeeee!
And we'll let these cool a little bit so I don't burn my mouth as I am apt to do because
I get so eager, so eager to eat, so eager to just put stuff in my mouth and chomp it.
Oh, and I was gonna say if you don't want to do the peanut sauce, you can buy sweet
chili sauce, and that it also a classic accompaniment to these.
It's a little sweeter than it is spicy I think depending on the brand, and a lot of times
kids kind of like it because it's so sweet.
Anyway, I am gonna do a little bit of this.
If I were a little more ladylike, I'd get my own, special dipping bowl, but [bleep].
I gots to eat.
Please don't burn me chicken.
I am not screwing around.
Mmmmmm!
Dudes, these flavors are amazing.
That marinade with that chicken I think you could use that on fish too.
It's so, so good.
It's nice and salty, super garlicy, and that turmeric adds a beautiful color to this chicken,
and the chicken is super-moist because of all the salt in the brine.
So yay!
Yum!
Peanut sauce galore!
Love it!
There you go.
There's how to make chicken satay with peanut dipping sauce.
Please let me know how you like the recipe, and as always you can go check out HilahCooking.com
for a printable version, and if you're on Instagram, you can hashtag Hilah Cooking or
@Hilah Cooking, and your pictures will go straight to my website, so that's fun!
Yay!
All right.
Thanks for watching.
Let me know if you have any questions.
Leave them in the comment below, and I try really hard to answer every question, so talk
to me guys.
Okay, bye!
See you later!