Chicken Satay for the Grill
2
¼ cup tamari
¼ cup fish sauce
½ cup water
1 teaspoon cumin powder
1 tablespoon tahini
1 teaspoon fresh ginger minced
1 tablespoon garlic minced
1 tablespoon cane sugar
1 tablespoon lime juice
2 pounds boneless chicken thighs cut into ¼ to ⅛ inch thick pieces
Serve with white basmati rice and cucumber salad
This recipe makes a marinade and dipping sauce, perfect for grilled chicken and veggies.
Meal Type
Entrees
Diet Type
Gluten-Free
Combine all of the sauce ingredients.
Add the chicken, and let marinate for a minimum of 30 minutes.
Prepare the chicken for grilling by threading onto the skewers.
Grill or broil until browned all over, about 5 to 8 minutes.
Pour the sauce into a small pan and reduce slightly.
Use as a dipping sauce for the grilled meat.
Serve with stir fried or grilled seasonal veggies and rice.
Ingredients
10 bamboo skewers, soaked in water for about 20 minutes.¼ cup tamari
¼ cup fish sauce
½ cup water
1 teaspoon cumin powder
1 tablespoon tahini
1 teaspoon fresh ginger minced
1 tablespoon garlic minced
1 tablespoon cane sugar
1 tablespoon lime juice
2 pounds boneless chicken thighs cut into ¼ to ⅛ inch thick pieces
Serve with white basmati rice and cucumber salad