Chicken Thighs With Satay Sauce
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1814.36 g boneless skinless chicken thighs
-
For the chicken marinade
- 44.37 ml tamari
- 29.58 ml fresh lime juice
- 12 clove garlic, smashed and peeled
- 2.46 ml ground cumin
- 8 slice fresh ginger (quarter-size)
-
For the Satay Sauce
- 59.14 ml chicken broth
- 118.29 ml tamari
- 78.78 ml sugar
- 2.46 ml five-spice powder
- 6 clove garlic, smashed and peeled
- 6 red pepper pods (crushed to about 2 tsp) or 2.46 ml red pepper flakes, to taste
- 78.78 ml smooth peanut butter
- 29.58 ml fresh lime juice
directions
- For the chicken marinade, combine all ingredients in a bowl large enough to hold the chicken, or use a ziploc bag.
- Marinate for at least several hours or overnight.
- Cook as desired, bake or grill until done.
- Usually about 1/2 hour at 350 degrees. The marinade and sauce make enough for 4 lbs of chicken parts. If you are baking this much chicken, you will need to adjust the cooking time. I (TCookie) usually am only cooking about 2 lbs.
- (I don't cook mine in the microwave. Sorry, Barbara).
- For the Satay, combine broth, soy, sugar, five-spice powder, garlic and pepper in a 4 cup Pyrex measuring cup.
- Cover tightly with plastic wrap and cook at full power for 3 minutes.
- Remove from oven.
- Pierce plastic and let cool for 5 minutes.
- Uncover and whisk in the peanut butter and lime juice.
- Serve with cooked, marinated chicken.
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RECIPE SUBMITTED BY
DH, DD and DS and I live in the golden hills outside San Jose, about an hour from the coast and Monterey/Carmel. We all love to eat- even the kids are reasonably adventurous. We love to travel- Napa Valley w/o the kids, Lake Tahoe with them.
I have dozens of "favorite" cookbooks (does Recipezaar count?) but I keep coming back to "Essentials of Classic Italian Cooking" by Marcella Hazan and "The Way to Cook" by the late, great, Julia Child.
When I can, I get together with a couple of friends and make Ukrainian dyed eggs.