Sunday, March 30, 2008

Thai Chicken Satays

(Yes, I cheated. That is the picture in the cookbook.)

Thai Chicken Satays

1 cup plain yogurt
1/2 cup coconut milk
1 tablespoon curry powder
1 teaspoon lemon juice
1 teaspoon grated fresh ginger (I use powdered.)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 clove garlic, crushed (I used a bit of garlic powder.)
1 pound chicken tenders (I cut frozen skinless chicken breasts up into chunks.)
6 (6-inch) pita bread rounds, cut in half*
Choppen fresh cilantro (I prefer fresh, but had to use dried this time.)
Plain yogurt

COMBINE: 1 cup yogurt, coconut milk, curry, lemon juice, ginger, salt, pepper and garlic in medium bowl; reserve 1/3 cup marinade. Add chicken to remaining marinade; cover and refrigerate at least 8 hours. (I don't always have 8 hours...)

SOAK 12 (10 inch) wooden skewers in water 30 minutes; set aside.

REMOVE chicken from marinade; discard marinade. Thread chicken onto skewers. Place skewers on broiler rack coated with nonstick cooking spray; place rack on broiler pan. Broil 4 to 5 inches from heat source 4 to 5 minutes. Turn skewers; brush with reserved marinade. Broil 4 minutes more or until chicken is no longer pink in center.

REMOVE chicken from skewers. Fill pitas with chicken and top with cilantro and dollop of yogurt.

Heidi's Tips:
*I served the chicken with whole grain wraps which weren't as dry and didn't fall apart as easily as the pita pockets. The kids loved them! I offered a green salad, but we used the lettuce in the wraps. Instead of adding the remaining marinade while broiling, I saved it and served it as a dressing instead of the plain yogurt.

The chicken is rather mild tasting and all three (picky eater) boys love it!

Coconut milk can be found in the Asian food section at the grocery store. It comes in a can. Use the remaining coconut milk to make smoothies, hot chocolate, or cream of wheat.


Precision Quality Laser said...

When you wrote that you saved the marinade and used it as a dressing, did you mean you made a separate marinade that hadn't had raw chicken sitting in it?
I'm just a little confused by that.
It sounds like a wonderful recipe and I am definitely going to have to try it!
Thanks for sharing!

Mrs. Querido

Heidi said...

I'm sorry that wasn't clear! Save a bit of the marinade *before* putting it on the raw chicken. You can either serve the saved amount of marinade as a dressing or brush it on the chicken as it is broiling.

I hope you enjoy it!

{marie} said...

heidi....i just wanted to tell you that i have been blog surfing all afternoon....and can't find anything to compare to the inpiration your home gives me. your blog is always so encouraging. your ideas are ones that anybody can use. you are doing a terrific job. keep up the good work. now i will scour the pictures of your home for the next 30 minutes! :)

Heidi said...

Thanks, Kambria! Hopefully I'll have a couple more inspirational pictures up later this week.

Noodle said...

This sounds so wonderful! We love Thai food, but I've never tried anything like this. I even have coconut milk in the pantry, so I may try this tonight!

Anonymous said...

My hubs and I went to a Thai restaurant for the first time a few weeks ago and we loved it! I am printing this off to try at home.

Thanks for posting!