Description

Tender, juicy, and flavorful lectin-free chicken satay made in the oven, perfect for an easy and delicious dinner. No peanuts or soy were used in this recipe.

Ingredients

1 cup lectin-free satay sauce (check post for a link to recipe)
1 lbs / 400 grams skinless, boneless chicken breast (pasture-raised)
1/2 cup full fat coconut milk
3 tablespoons extra virgin olive oil
3 big garlic cloves, grated or mashed
1 thumb-size piece ginger, grated
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon salt
juice of 1/2 lime
1/2 teaspoon ground pepper
5–6 drops red tabasco (or more if you want them hot)
1, 2 shallots
Tools: you need bamboo or wooden skewers (pre-soaked)

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Instructions

Cut the chicken and portion it into thin strips. They don’t all have to be the same length (that’s not possible) but about the same thickness and width.
Make the marinade by mixing all the ingredients, except for the chicken and the shallots, in a mixing bowl or a bigger glass container with a lid (the chicken can be covered and put in the fridge to marinate).
Add the chicken strips to the marinade, toss well, cover the bowl or the container, and place in the fridge until you are ready to cook the chicken. For best results, try to marinate it for at least 2 hours, it can even be done overnight.
After you prepare the chicken marinade, soak your bamboo skewers in water, the more the better (so they don’t burn).
About 40 minutes before the meal, preheat the oven to 400F/200C or, use the grill setting if you have that, with 220C.
Take the chicken out, skewer the strips onto the bamboo/wooden skewers, and arrange them on a baking sheet. Add the quartered shallots to the pan.
Bake for about 20 minutes at 400F, on a normal baking setting, or for about 15 minutes on the grill setting. At about half time, you can turn them.
Meanwhile, add the satay sauce to an ovenproof serving dish and insert it in the oven for a few minutes, for the sauce to get warm.
When the chicken is ready, arrange the skewers on the serving dish, on top of the warm satay sauce. Garnish with fresh cilantro, freshly ground pepper, sea salt flakes, red Tabasco if you want, and the shallots.
Serve with boiled savoy cabbage or with a big, green salad.

Notes

This quantity makes about 2, 3 main portions, depending on who is at the table and their need for protein and appetite (my husband’s portion will be bigger than mine, for example). Or, this can be served as an appetizer or part of a tapas-style dinner, and it will be enough for 5, 6 people. I made 5 big skewers but you can make 6 smaller ones.