Chicken Satay is one of my favorite chicken dishes. While I doubt there will ever be anything that comes close my favorite recipe, I enjoy experimenting with different versions from time to time. The thing that caught my eye in this particular version was the interesting use of pineapple juice.
The result was a subtle yet delicious Ginger Chicken Satay. The flavors are mild yet interesting. The pineapple juice isn’t obvious, but was indeed a tasty addition. The heat can obviously be adjusted to taste with the crushed red pepper. I’m not really a skewer fan, so I just grill the chicken directly instead of threading it on skewers. If you want to do skewers, then cut the chicken into bite-sized pieces before marinating. Then thread the chicken on the skewers once you are ready to fire up the grill.
- 1 pound boneless, skinless chicken breasts or tenders
- 1 cup pineapple juice
- 6 tablespoons creamy peanut butter
- 1 tablespoon sugar
- 2 teaspoons red-wine vinegar
- 2 teaspoons finely chopped ginger
- 2 cloves garlic, chopped
- Crushed red pepper, adjust to taste
- Put the chicken in Ziploc bag.
- In medium bowl, combine pineapple juice, peanut butter, sugar, vinegar, ginger, garlic and crushed red pepper. Pour the marinade over chicken in the Ziploc bag. Refrigerate for at least 30 minutes to overnight.
- Preheat grill (or grill pan) to medium high. Cook chicken 3 to 5 minutes per side, or until chicken is cooked through. Serve with additional crushed red pepper, if desired.
Adapted from Fitness, May, 2011