What’s not to love about food on a stick? Anything that breaks the stereotype of a fork and knife at dinner time is something I look forward to, and if you’re planning an outdoor party, skewers are the way to go. Your guests don’t have to bother with place settings or even tables, they can simply wander and mingle. Which is what makes a great party, after all.
I didn’t make this dish for a party, though I probably will before the summer is over, along with kabobs and anything else i can think of that can comfortably be skewered and cooked over coals. This was made at the request of my lovely wife, and i was more than happy to oblige her.
I’ve seen a lot of recipes that call for using whole breasts or chicken thighs, but i find that for satay, chicken breast tenderloins fit the bill perfectly. Prep is simple, as you only have to cut larger tenderloins in two before marinating and it’s almost impossible to end up with a dry piece of chicken. The flavor of the marinade works magic. this may just be the prefect satay recipe.
As for sauce, I tend to simply heat my left over marinade thoroughly in a saucepan and use that. If the idea doesn’t sit well with you, feel free to either make more or to use a thai peanut sauce from your local market. You won’t hurt my feelings either way.
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