These satays are quick to make and full of flavor. They are great as an appetizer or as an entrée.
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We all love the experience of being catered to at a good restaurant and not having to clean up. But what about the experience of creating a result like the one this recipe will give you...minor clean up, major taste and truly great cooking tips you can use in many other recipes. Let's not forget the cool music and how about the voice behind it all. Who is this amazing woman anyway? I wish she was the voicemail lady. Life would be more tasty. I am making this recipe right now. I hope you will take the time to find all the ingredients. Some recipes are easy when it comes to substituting ingredients. This one should be followed carefully. You'll be happy with the result. My place smells awesome already and I haven't started grilling! Now, can we get the Rouxbe lady to say "Just set them aside to let them cool" a few more times.....
We made this today to serve two families (7 people total). I ended up with about forty chicken sticks and wondered what I was thinking. I should have saved this recipe for a bigger party. Well, turns out I should have made a third more. The 6- and 7- year olds went crazy over them and each had 9 sticks, and wanted more! The rest were gone in the blink of an eye. The cool thing about the sticks was you could see who was sneaking the most. :) The kids and grown-ups both said, "This is the best satay I've ever had!!" The cucumber salad was also a big hit and a great compliment to the satay. Next time we'll try the coconut rice as well. Mmm - thanks. Can't wait to make these again.
These satays were delicious. The cucumbers complimented the chicken very well. Instead of cutting the thighs in strips, my husband flattened the thighs a bit and used bigger pieces using 2 skewers for each piece. This is one of the best satays we have made and highly recommend it.
Wow! I just made these tonight as a practice run for dinner with friends tomorrow. These are amazing! I've never had such a unique combination of flavors. For the practice run, I skipped the skewers and just grilled these babies on my cast iron skillet and served it with brown rice. I loved the little bit of char that the sugar gives the chicken. Great smoky flavor! Now that I have all the spices I'll be making this time and time again. Yummo!
I made this last weekend for a BBQ. I admit I was a bit concerned with the flavor profile because the marinade seemed a little heavy in the shallot department. I usually make my marinades with finely minced sweet onion. The shallots seemed to impart a bitter taste to the marinade.
I marinated for just 4 hours, as the recipe recommended. (When using other recipes, I frequently marinade for a much longer time.) The shorter marinade time may be why the bitter component did not carry through to the finished product.
Overall, I quite liked this recipe. However, I would be wary of keeping the chicken in the marinade for much more than the recommended time.