Servings: 6

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Black Garlic Chicken Satay


1-1/2 pounds chicken breast, boneless, skinless

For the marinade:
3 small shallots, peeled
1 clove black garlic
1/2 teaspoon lemongrass, thinly sliced
1 tablespoon ground coriander
1 teaspoon ground cumin
1 tablespoon grated fresh fresh turmeric root)
2 teaspoons brown sugar
2 tablespoons vegetable oil
2 tablespoons smooth peanut butter

For the black garlic satay sauce:
3 tablespoons soy sauce
3 tablespoons brown sugar
6 cloves black garlic
1 teaspoon lemon juice
1/2 teaspoon lemongrass
3 tablespoons smooth peanut butter
4 green onion
3/4 cup creamed coconut milk


For the marinade:

Place all the marinade ingredients into a blender and process until smooth.  Transfer marinade to zip-top bag.  Cut chicken breast into long strips then add to the marinade in the bag.  Knead bag to ensure chicken gets completely covered by marinade.  Refrigerate overnight.

For the black garlic satay sauce:

Place all the sauce ingredients into a blender and process until smooth.  Put the sauce into a small sauce pan and heat gently.  (If the sauce thickens too much just add a little more coconut milk). Adjust seasoning according to taste.

To assemble:

Soak bamboo skewers in cold water for at least one hour before using. Thread the strips of chicken onto skewers.  Cook over BBQ or on grill pan until chicken is done. Serve with the warm black garlic satay sauce.

Source: Chef Kevin Gallagher, CCC