Singapore Satay

Name: Singapore Satay
Ingredients: 1 large red onion, chopped; 2 large garlic cloves, chopped; 3 stalks lemon grass, chopped; 1/2 cup soy sauce; 1 tablespoon peanut oil; 1 tablespoon ground turmeric; 1 1/2 teaspoons brown sugar; 1 teaspoon ground cumin; 1 teaspoon ground ginger; salt and black pepper to taste; 1 pound skinless, boneless chicken breast halves - pounded thin; 12 wooden or bamboo skewers

12 ingredients

3 steps

Ingredients

1 large red onion, chopped
2 large garlic cloves, chopped
3 stalks lemon grass, chopped
1/2 cup soy sauce
1 tablespoon peanut oil
1 tablespoon ground turmeric
1 1/2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
salt and black pepper to taste
1 pound skinless, boneless chicken breast halves - pounded thin
12 wooden or bamboo skewers

Directions

1

In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
2

About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
3

Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.