Chicken Sate

This weekend we made Penzey's chicken sate. We used this exact recipe, plus the 2 dipping sauces. I've had Sate seasoning sitting in the spice cabinet for ages and finally got around to testing it out. We all thought it was great. We had rice, peapods and pineapple as sides and those flavors in combo with the dips were very refreshing on a warm spring night.

I of course did not like the spicy ginger dipping sauce as it was mostly made up of hot sauce. Mrblocko liked this the spicy ginger dipping sauce until he had it as leftovers today. He said "after he got done eating the sauce it felt like burning ash in his mouth." Who knows what was up with that. Could have been the brand of hot sauce or the fact that the chicken had been sitting in the hot sauce dip all day.

The first dipping sauce was delicious though. Blockette even liked it. She said, "Mommy, I love that black dip."

I'll make this again. When I do I think I'll try it with a peanut dipping sauce just to be different.


Penzeys Sate Chicken from the Penzeys Website
2-4 TB. SATÉ SEASONING
2 TB. water
2 lbs. boneless, skinless chicken breasts
3 TB. soy sauce
4 TB. peanut or vegetable oil
2 TB. rice vinegar
30 wooden skewers

Dipping Sauce 1:
1/4 Cup soy sauce
2 thinly sliced shallots (2 TB. minced dry SHALLOTS)
2 tsp. brown sugar
1 tsp. lime juice (the juice of 1/2 lime)
CRUSHED RED or JALAPENO PEPPER to taste


Dipping Sauce 2 (Spicy Ginger Dipping Sauce)
1/4 tsp. GINGER, powdered
1 tsp. GRANULATED GARLIC
1 TB. water
1 TB. soy sauce
3/4 Cup of your favorite hot sauce

Combine SATÉ SEASONING and water in medium bowl. Set aside to give flavors time to develop. Trim chicken of excess fat and cut into 3/4" cubes. Add chicken and remaining ingredients to bowl, mixing well. Cover and let marinate in fridge for 2 hrs. Before starting coals, place skewers in water to soak. Stack charcoal 2 deep across bottom of grill. After lighting the coals thread about 5-6 pieces of chicken loosely onto each skewer. Once the coals are very hot, grill the saté in batches, 3-5 min per side. The saté should be crispy brown on the first side before turning. High heat cooking is the key to producing the most delicious saté.

Dipping Sauce 1: Combine all ingredients in a small bowl and whisk.

Dipping Sauce 2: In a small bowl mix water, ginger and garlic, let stand 10 minutes so flavor can develop. Add soy sauce and hot sauce, mix.