Thaifusions Chicken Satay
Born in Bangkok and raised in Seattle, acclaimed chef Max Borthwick, along with his mother, Toi, co-owns Thaifusions, where they transform their family recipes for Thai curries and grilling sauces into handcrafted packaged products. Here he shares how you can use their peanut grilling sauce to make chicken satay in a flash. Max says, “In Thailand you can find satay at street vendor stalls, where they sell an array of everything grilled on a stick. Satay is meant to be a portable snack eaten quickly on the run.”
Ingredients
- 1 1/2 lb. (750 g) boneless, skinless chicken breasts, cut into 1 1/2-inch (4-cm) pieces
- 3 Tbs. Thaifusions chicken satay rub
- Canola or peanut oil for brushing
- 1 cup (8 fl. oz./250 ml) Thaifusions peanut grilling sauce
Directions
Soak 8 bamboo skewers in water to cover for at least 30 minutes.
In a bowl, toss the chicken pieces with the satay rub to evenly coat the chicken. Thread the chicken pieces onto the skewers.
Preheat a stove-top grill pan over medium heat. When the pan is hot, brush the pan with oil. Place the skewers on the grill pan and cook, turning once, until grill marked on the outside and opaque throughout, 8 to 10 minutes total. Meanwhile, pour the peanut sauce into a small serving bowl. Serve the chicken hot, with the peanut sauce alongside for dipping. Serves 4.
Max Borthwick, Chef and Co-Owner, Thaifusions
