Indonesian Ginger Chicken with Peanut Satay Sauce
It is time change this weekend and I can’t wait for spring and summer. Today it is a beautiful and sunny day. Did you remember to turn that clock forward?
Spring means it is time to grill and I immediately thought of Indonesian Ginger Chicken. When I was catering this was a popular appetizer. The Satay Sauce is sweet and spicy.
If you want to serve individually take small plastic or glass cups. Place a tablespoon of the sauce in the bottom and serve on a small skewer standing up in the glass.
Indonesian Ginger Chicken
adapted from The Barefoot Contessa
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
4-6 boneless, skinless chicken breasts
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Place the chicken in a large plastic bag and pour the sauce over. Seal the bag and marinate overnight in the refrigerator.
Heat a grill pan or grill and grill the both sides of the chicken. If you are doing a large amount you can grill each side and place in the oven at 350 degrees to finish off for 10 minutes.
Let the chicken rest and then cut into slices and skewer. Serve with Satay Sauce.
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.