Thai Satay Chicken

Ingredients:

For the Chicken:
1-3/4 to 2 pounds Chicken Breast, Cut into chunks
1 to 2 Lemongrass Stalks (about 5 inches each) minced
4 cloves Fresh Garlic, minced
1/3 cup Coconut Milk
1/4 cup Freshly Squeeze Lime Juice (feel free to add a teaspoon of zest for more of a lime kick!)
2 tablespoons Honey
2 tablespoons Fish Sauce
2 tablespoons (warm) Unrefined Coconut Oil
1 tablespoon Low-Sodium Tamari (or 2 TBSP Soy Sauce)
1 teaspoon Chili Paste (Sambal Oelek)
Wooden Skewers (soaked for at least 30 minutes) or metal skewers. (honestly, if you grill a lot, you should have metal skewers.)

Instructions:
Cut up the chicken. Mix everything together (minus the bamboo skewers, genius). Drop the chicken into the liquid, and let it soak for a few hours... or overnight....

Then, pull it out, toss it on skewers, and throw it on the grill until it's awesome. When it's awesome, it's done. 

FOR THE PEANUT SAUCE:

3 tablespoons Creamy Peanut Butter

1/4 cup Coconut Milk

1 tablespoon Freshly Squeezed Lime Juice

1 tablespoon Honey

2 teaspoons Fish Sauce

1 teaspoon Chili paste Sambal Oelek

2 small Garlic Cloves, minced

1 Green Onion, minced

1 tablespoon chopped Fresh Cilantro

Instructions:
Mix it all together. - Done.


So... You've got the chicken done on the grill, sauce mixed up... cook some rice, and you've got a meal. ... Virginia makes me eat vegetables, so we had ours with Asparagus.


Verdict : Since we have another Satay Chicken wayyyyyyy back on the blog... I've got to compare.

This... isn't as good. The peanut sauce on the other stuff is better, and I like the ginger/garlic/cocoa awesomeness of our regular kind better. However, our original recipe posted on the blog had us cooking the chicken in the oven. The grill makes all the difference in the world. Satay Chicken is meant to be made on a grill, and nothing else really cuts it. 

Cornbread.

I don't like cornbread. At least, I thought I didn't. Always so dry and gritty. Turns out, I don't like other people's cornbread. But, my cornbread is awesome.

Ingredients

• 1 cup cornmeal
• 3 cup bread flour
• 1⅓ cup sugar
• 2 Tablespoons baking powder
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 1/3 cup melted butter
• 4 Tablespoons honey
• 4 eggs, beaten
• 2 1/2 cups milk

Instructions

Preheat oven to 350 degrees and grease a 9×13 inch baking dish. (Baking spray)

In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.

Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.

Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. 

Check for doneness in the center with a toothpick or with a skewer like I do.

This stuff is very light and moist. Not gritty. And it's sweet... almost cake-like.

You should make it. It requires no special skills or equipment. I didn't even bring out the mixer to make it... It takes 10-15 minutes of prep, and then cooking time. 

Now, while you're writing this down, I'm going to go smother a piece of it with turkey chili.