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Minced Chicken Satay





Yields
Makes 10 to 12 servings

Notes: Instead of spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons water. And instead of fresh lemon grass stalks, you can mold chicken around 20 to 24 thin wood or metal skewers; if using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, shape satay, wrap airtight, and chill.

 3/4 cup dried sweetened flaked coconut
 1 to 1 1/2 tablespoons sliced fresh Thai or serrano chilies
 1/2 cup spice paste
 1 teaspoon salt
 1/2 teaspoon pepper
 1 1/4 pounds ground chicken or turkey
 10 to 12 stalks (about 12 in.) fresh lemon grass
Step 1
1

In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.

Step 2
2

Add spice paste, salt, pepper, and chicken; whirl until well mixed.

Step 3
3

Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.

Step 4
4

Dipping hands in cool water often to reduce sticking, mound about 1/4 cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.

Step 5
5

Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 123Calories from Fat 54
% Daily Value *
Total Fat 7.3g12%

Saturated Fat 2.6g13%
Cholesterol 39mg13%
Sodium 249mg11%
Total Carbohydrate 5.5g2%

Dietary Fiber 0.5g2%
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.