Chicken Satay
Servings Prep Time
6-8servings 1hour
Cook Time Passive Time
10-12minutes 2-3hours
Servings Prep Time
6-8servings 1hour
Cook Time Passive Time
10-12minutes 2-3hours
Ingredients
Marinade
  • 2pounds boneless skinless chicken thighstrimmed and cut lengthwise into 1 inch wide strips
  • 1/4cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1tablespoon Calivirgin Guilty Garlic olive oil
  • 6cloves garlicfinely grated
  • 2tablespoons ground turmeric
  • 2tablespoons gingerfreshly grated
  • 4teaspoon cumin
  • 1/2teaspoon sesame oil
Sauce
  • 2tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1tablespoon Calivirgin Guilty Garlic olive oil
  • 2teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4cup boiling water
  • 1tablespoon creamy peanut butter
  • 1/4cup red wine vinegar
  • 1/4cup soy sauce
  • 1/2teaspoon sesame oil
  • 2 teaspoon gingerfinely grated
  • 1clove garlicfinely grated
  • 2teaspoons chili garlic sauce
  • 1/2teaspoon ground turmeric
  • 1/4cup salted dry roasted peanutsfinely chopped
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 ΒΌ 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