Football Chicken Satay

Chicken Satay

Born from a need for a nutritious snack to replenish hungry, young athletes without being donuts or cookies or other sugar/carbohydrate-laden junk foods that decimate the athletic fat-burning metabolism, I bring you “all in one” football chicken satay. This recipe combines together the peanut dip flavor and the ginger marinade. For a more authentic Thai version, go here. For a simple and portable recipe you can’t beat this version. Plus, 14 young taste-testers voted it so popular they said they’d win their next game just to have it again. And then they did just that—Go Wolverines!

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Makes 30 skewers, scale as needed


2 tablespoons (1/4 stick) butter
3 pounds chicken or turkey cutlets, cut in half (any boneless, skinless cut works if you then slice them into thin strips—see image)
3 cloves minced garlic
1 inch piece of fresh ginger, peeled and sliced
½ cup wheat-free organic soy sauce (more than 90 percent of non-organic US-grown soy is genetically modified to grow in the weed-killer RoundUp—plants grown in RoundUp absorb RoundUp from the soil and you eat this neurotoxin when you eat GMO soy/soy products.)
4 tablespoons lime juice (2 limes)
½ teaspoon ground red chili
¼ cup olive oil
¼ cup water
1 cup peanut butter (read the ingredients and make sure the brand you get does not add sugar—remember, cane sugar in any form and corn sugar, or high fructose corn syrup, create immediate inflammatory responses in the body)
(optional) ¼ cup maple syrup (read about the health benefits of maple syrup here, but if your goal is no sugar/carbs then just omit this ingredient)
(optional) juice of 1 lime and/or lime wedges and chopped cilantro for a garnish.


0. If you are using wooden skewers, soak them in water while you are preparing the chicken.
1. Cut chicken into thin strips and place in a bowl.
2. Process garlic, ginger, red chili, wheat-free organic soy, lime juice, water, olive oil and maple syrup if you are using it in a food processor or Magic Bullet. The ginger and garlic should be completely pureed by this with no remaining chunks.
3. Add the peanut butter to the marinade mix and blend thoroughly, you should have a thick paste.
4. Taste-test the marinade—you will taste mostly ginger, spicy, and salty. Adjust the flavor if you want it spicier.
5. Thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a “handle” to easily turn the satay during cooking.
6. Brush the marinade onto both sides of the threaded meat. Place each completed skewer into a baking dish or other storage container, making a pile that will all marinade together. Allow at least 1 hour for marinating, or longer (up to 24 hours).
7. When ready, pre-heat a BBQ grill Grill to low. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to “lo-broil.” Place each skewer onto the grill and turn about every 4-5 minutes. Depending on how thin your meat is, the satay should cook in 10 to 15 minutes.
8. Optional, sprinkle with additional lime juice or chopped cilantro and serve.


Copyright © 2011 Marie Sternquist. All Rights Reserved

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