Chicken Satay

Chicken Satay

We used Calivinegar Barrel Aged Balsamic Vinegar, Calivirgin Hot Virgin Jalapeno Olive Oil, Calivirgin Bountiful Basil Olive Oil, and Calivirgin Guilty Garlic Olive Oil

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Chicken Satay
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Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
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Instructions
  1. Combine in a large bowl and whisk together Calivinegar Barrel Aged Balsamic Vinegar, grated ginger, grated garlic, sesame oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, turmeric and cumin in a bowl, when well combined, stir in the chicken. Marinade chicken for 2-3 hours.
  2. In a small bowl, whisk together the boiling water into the creamy peanut butter. Whisk in soy sauce, rice wine vinegar, and Calivinegar Barrel Aged Balsamic Vinegar.
  3. In a small sauce pan, heat over medium heat, sesame oil, Calivirgin Bountiful Basil Olive Oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Hot Virgin Jalapeno Olive Oil, ginger, and garlic. Stirring until fragrant and sizzling. Stir in chili garlic sauce and turmeric. Whisk together the peanut butter, soy sauce, and vinegar sauce mixture with the oil, garlic, and ginger mixture.
  4. Cool and refrigerate. Reserve ¼ cup of sauce for brushing during cooking. Prior to serving, remove the chilled sauce and stir in the peanuts.
  5. Drain the chicken, discard the marinade. Skewer the chicken on metal skewers. Place on a medium high and grill until well charred about 4 minutes. Flip skewers and brush with reserved sauce and grill until all chicken is opaque (about 5 to 7 minutes). Transfer to a platter and serve with the sauce.
Recipe Notes

Recipe by Carole


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