Teriyaki Blackened Chicken Satay
Submitted by lruetz
Charcoal-grilled chicken skewers drizzled with teriyaki and topped with warm Thai peanut sauce, scallions, cilantro and sesame seeds. A fusion satay that brings restaurant-level plating home.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThis is where Japanese teriyaki meets Thai satay on a charcoal grill, and the result is absolutely crave-worthy.
Boneless chicken breasts get skewered and basted with teriyaki sauce while they cook over hot coals until charred and tender.
The real magic happens at the plate: a bed of mixed greens, the smoky chicken laid on top, and warm peanut sauce drizzled over everything.
A scatter of sliced scallions, fresh cilantro and sesame seeds finishes it off with color and crunch.
It looks like something from a high-end Asian fusion spot, but it comes together in about 40 minutes.
Kitchen Tips
- Soak wooden skewers in water for at least 30 minutes before grilling to keep them from catching fire.
- Drizzle the teriyaki sauce on the chicken while it grills rather than before. This lets it caramelize on the surface instead of dripping off.
- Warm the peanut sauce gently before drizzling. Cold peanut sauce is thick and gloppy, but warmed it flows beautifully over the chicken.
- Pound the chicken breasts to even thickness before skewering so they cook uniformly and nothing dries out.
Ingredients
Directions
Skewer chicken as desired. If using wooden skewers, soak in water to prevent skewers from burning.
Drizzle chicken with Teriyaki Sauce. Place on hot charcoil broiler and thoroughly cook chicken until tender.
Plate presentation: Garnish plate with lettuce mixture spooned Drizzle Peanut Sauce (warmed) on chicken and plate. Garnish with a sprinkle of scallions, cilantro, and sesame seeds.
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