Honey Chicken Satay, Lime Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 8 min |
| Total: | 2 h 23 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- 1 lb. 12 oz (800 g) chicken supreme
- 3 Tbsp. (45 mL) honey
- 1/4 cup (60 mL) soya sauce (Japanese)
- 2 Tbsp. (30 mL) fish sauce (nuoc-mam)
- 1 Tbsp. (15 mL) grilled sesame oil
- 2 tsp. (10 mL) grounded coriander seed
- 2 tsp. (10 mL) grounded turmeric
- 1 tsp. (5 mL) pepper sauce
- 1 lime (juice and zest)
- Lime Sauce
- 1/2 onion, finely chopped
- 1 tsp. (5mL) grilled sesame seed oil
- 1 clove of garlic, chopped
- 2 Tbsp. (30 mL) honey
- 1/4 cup (60 mL) fish sauce (nuoc mam)
- 1/2 cup (125 mL) water
- 1 tsp. (5 mL) hot pepper sauce
- 2 limes (juice and zest)
- 2 Tbsp. (30 mL) coriander and/or fresh mint
Preparation
Preheat BBQ.
Soak 12 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.
Trim and cut skinless chicken supremes into 12 long strips.
Prepare marinade by mixing together honey, soya sauce, fish sauce, sesame oil, coriander seeds, turmeric, pepper sauce and lime juice and zest.
Coil strips of chicken around skewers, place in marinade and marinate in the refrigerator ideally for two hours.
Grill at high temperatures for 3-4 minutes each side.
Prepare sauce by cooking onion and garlic in sesame oil for a few minutes. Add honey and caramelize for 2 minutes. Wet with fish sauce, water and pepper sauce. Bring to a boil and finish by adding the lime juice and zest and fine herbs to the sauce. Serve lukewarm.
Suggestion
Origin: Szechuan
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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