This weeks BBQ Brethren Throwdown category was Satay. I wanted to enter but I've never cooked Satay before so I turned to my good friend Corrinne Trang for a little help. According to the Washington Post Corine is "the Julia Child of Asian Cuisine." Corinne sent me a great Satay recipe to try (you'll find the recipe at the end of this post). Normally Satay is meat skewered on a stick and grilled to juicy perfection. I gave it a little BBQ Grail twist by making Chicken Lollipops.
Reprinted with permission from Corrinne Trang’s “The Asian Grill” (Chronicle Books, 2006)
- 1 cup unsweetened coconut milk
- 1 tablespoon palm sugar or granulated sugar
- 1 tablespoon ground coriander
- 1/2 teaspoon ground tumeric
- 1/4 teaspoon cumin
- 2 to 3 pounds chicken
- 12 long bamboo skewers
In a small bowl, whisk together coconut milk, sugar, coriander, tumeric and cumin until incorporated and sugar is dissolved. Put chicken and marinade in a large zip top bag. Squeezing out all the air, seal the bag and refrigerate for a couple of hours.
Grill the chicken until done and juices run clear.
For some great tips and information about Asian cuisine visits Corinne’s website.