Chicken Satays with Thai Dipping Sauce

These chicken satays are spicy, succulent and superb. The Thai dipping sauce recipe makes more than needed but it will keep well for two weeks in the refrigerator.

Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada

 

Chicken Satays with Thai Dipping Sauce
Chicken Satays with Thai Dipping Sauce
Servings
12skewers
Servings
12skewers
Ingredients
Servings: skewers
Units:
Ingredients
Servings: skewers
Units:
Instructions
  1. Combine ginger, garlic, sambal oelek, lime juice and vegetable oil in a mini chopper or by hand and process until well combined. Pour over chicken and marinate, covered, for 2 hours in the refrigerator.
  2. Soak bamboo skewers in water for 30 minutes.
  3. Preheat grill to high.
  4. Thread one piece of chicken onto each skewer and grill for 2 to 3 minutes per side, turning once, or until cooked through. Serve the chicken satays with Thai dipping sauce.
Sauce
  1. Whisk together garlic, sambal oelek, ketchup, fish sauce, water, lime juice and brown sugar. Stir in carrot and mint. Makes about 1 cup (250 ml).