Bring an international flare to your next barbecue with this family favorite. Our wood-fired chicken sesame-curry satay recipe is bursting with sweet, nutty flavors that are sure to please.
- 3 pounds of boneless skinless chicken breast cut evenly into strips
- 1/2 cup teriyaki-sesame sauce blend
- 1 large lime, zested
- 2 tablespoons sesame oil
- 1 tablespoon curry powder
- 1/4 teaspoon smoked black cardamom
- 1/2 teaspoon sea salt
- Bamboo skewers
Combine ingredients in a large bowl and blend well. Coat chicken evenly and place the strips in the marinade. Cover and refrigerate for 3 hours. This step insures your chicken will be more flavorful and juicy.
Set your cooker up for direct heat and cook the chicken strips for about 10 minutes. Keep the dome closed and turn chicken only once during the cooking process. This infuses the chicken with a true wood-fired grill flavor.
Allow chicken to rest and serve with the following sesame-curry sate sauce.
- 1 can of coconut milk
- 1/4 cup Tahini sesame seed paste
- 1/3 cup dark brown sugar
- 1 1/2 tablespoons teriyaki-sesame sauce blend
- 1 tablespoon of red curry paste
- 3 tablespoons of lime juice
- 2 tablespoons toasted sesame seeds
- 2 tablespoons of sriracha paste (to taste)
Combine coconut milk, tahini, brown sugar, teriyaki-sesame sauce blend, sriracha paste and curry paste in a medium saucepan. Cook over medium heat for about 3 minutes stirring occasionally. Remove from heat and stir in the lime juice.
Serve sauce in small dipping bowls sprinkled with toasted sesame seeds.
Feeling like you want Thai food? You can substitute tahini paste with peanut butter and the teriyaki-sesame sauce blend may be substituted with low-sodium soy sauce, granulated garlic and minced ginger.