Thursday, December 1, 2011
O OLIVE OIL & eRecipeCards Recipe Contest – Part 2–Chicken Satay with Cucumber Relish and Peanut Dipping Sauce
As I promised from the previous post, this is the recipe that I created with the O Tahitian Lime Olive Oil and O Ginger Rice Vinegar. To read more about the products review and taste test, please refer to the previous post here.
I was so excited when I was selected to participate in the O OLIVE OIL cooking contest host by eRecipeCards. I love O OLIVE OIL’s products because of their wonderful quality. There are so many selections in their line of Citrus Oils products such as meyer lemon, blood orange and clementine, just to name a few, that I would love to try them all some day. I was so thrilled that O OLIVE OIL sent me the O Tahitian Lime Olive Oil and paired it with the O Ginger Rice Vinegar. As ginger is such an important ingredient in Asian cooking, I always have some fresh ones on hand. And limes are bright and refreshing, a very popular ingredient in Malaysian and Thai cuisines. The lime and ginger is a classic combination of flavor and I just knew what recipe to create when I received the package in the mail. Let me present to you, Chicken Satay with Cucumber Relish and Peanut Dipping Sauce!
I used chicken thighs in this recipe because my family and I prefer dark meat over white. But feel free to substitute with chicken breasts or even pork if you like. This is a very versatile recipe. The picture above shows all the marinate ingredients.
The O Tahitian Lime Olive Oil helps keep the meat moist and juicy. It also adds a nice touch of the refreshing lime flavor that complement well with the lemongrass and brightens up the flavor. The O Ginger Rice Vinegar helps tenderize the meat as well as adding a wonderful earthy ginger flavor to the marinate.
The picture #1 below shows you how to trim the lemongrass. Only use the middle inner white tender parts from the stalk. It’s a super simple marinate because all you need to do is put everything in a small food processor (as shown in picture #2 below) and press the button! How easy is that? The key to cut the chicken is to have them all in similar sizes so they cook up evenly on the grill. Marinate the meat for at least 2 hours or over night, and thread them on some bamboo skewers when you’re ready to start the grill.
While the chicken is marinating, let’s get the cucumber relish ready. The picture below shows you the simple ingredients that you’ll need for the relish. The pungent and bold flavor from the O Ginger Rice Vinegar really shines through in this relish. The O Tahitian Lime Olive Oil keeps the relish smooth and adds a nice citrusy and exotic lime flavor. I used English cucumber here because the skin is tender and crisp so that you don’t have to peel it. The red onion adds a nice sweetness to the relish which balanced well with the lime flavor and the tartness from the rice vinegar. I seeded the chili so the relish only has a hint of spiciness. If you preferred a more spicy version, you and leave the seeds in or use 2 chilies.
Up next, the famous peanut dipping sauce that goes hand in hand with the satay! There are only a few ingredients, as shown in the picture below, but the result is amazing! I love the olive oil in the dipping sauce which gives the sauce a velvety texture. My hubby preferred a smooth dipping sauce so I used the creamy peanut butter. Feel free to substitute with crunchy peanut butter if you prefer a bite/crunch in your dipping sauce.
This is such a fun recipe to make, to serve and to enjoy. If you’re looking for a recipe to impress your guests during holiday gatherings, this is the perfect recipe for you. You might want to double or even triple the recipe though. Because your guests are going to go back for more.
Right before serving, I drizzled a little O Tahitian Lime Olive Oil on the chicken satay. The olive oil adds a bright, crisp and refreshing flavor to the satay and balance well with the strong spices from the marinate. The chicken is juicy, moist and succulent. The flavor is amazing and divine. Earthy and warm from the ginger and curry, yet bold and refreshing from the hint of lime and lemongrass.
The cucumber relish is crunchy, crisp and refreshing. It’s the perfect paring for these chicken satay. It helps with your appetite and you might find yourself keep wanting more and more. Or, maybe that was the excuse I used to eat more.
To find out more recipes using O Olive Oil and Vinegar, you can go to O OLIVE OIL’s website here. To check out other participants’ recipes for this contest, please visit eRecipeCards.com here. Please don’t forget to add my Chicken Satay recipe to your personal Recipe Box on eRecipeCards as this step is also considered as part of the voting score for this contest. If you need more information on how to navigate their site, here’s the link. I truly appreciate your vote and your time to read my posts. Thank you and have fun cooking!
*Disclaimer: I received a set of the O Tahitian Lime Olive Oil and O Ginger Rice Vinegar for the purpose of this cooking contest post and a review post for a chance to win a prize (rules and details here). I was not compensated in any other way to write this post. All opinions are 100% my own and always will be.
Chicken Satay Printable Recipe
Makes: 8 skewers
1 pound skinless bone less chicken thighs
1 tablespoon O Tahitian Lime Olive Oil, to drizzle on chicken satay before serving
vegetable oil, to grease the grill grates/pan
1 tablespoon O Tahitian Lime Olive Oil
2 teaspoons O Ginger Rice Vinegar
2 stalks of lemongrass, tender white parts only
2 large garlic cloves
2 large shallots
1 1/2-inch fresh ginger root, peeled
2 teaspoons soy sauce
1/4 teaspoon ground white pepper
2 teaspoons fish sauce
2 teaspoons curry powder
1 tablespoon brown sugar
Cut chicken thighs into1-inch wide strips, place in a medium bowl, set aside.
In a small food processer, combine all of the marinate ingredients and pulse until it becomes a smooth paste. Pour over chicken strips and stir well. Make sure all strips are covered with marinate. Cover and marinate for at least 2 hours, or marinate in refrigerate over night.
Soak 8 bamboo skewers in water for at least 30 minutes before threading the meat. This will prevent the skewers from burning in the grilling process. Preheat grill or stove top grill pan to high. Grease grill grates/pan with vegetable oil.
Thread 2 pieces of chicken strips onto each skewers. Grill for 3 to 4 minutes on each side, depending on the thickness. Place on serving plate to rest. Drizzle 1 tablespoon of O Tahitian Lime Olive Oil right before serving. Serve with cucumber relish and peanut dipping sauce.
Cucumber Relish Printable Recipe
1/4 cup O Ginger Rice Vinegar
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1 English cucumber, diced into 1/3-inch cubes
3 tablespoons red onion, finely diced
1 chili, seeded and finely diced
1 tablespoon cilantro, finely chopped
In a medium bowl, stir rice vinegar, sugar salt until dissolved. Add cucumber, red onion, chili and cilantro and toss until all ingredients are covered with vinegar mixture. Serve with chicken satay.
Peanut Dipping Sauce Printable Recipe
2 teaspoons O Tahitian Lime Olive Oil
1/4 cup creamy peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons fish sauce
1 1/2 teaspoons brown sugar
3 tablespoons coconut milk
In a small food processor, combine all ingredients and process until it becomes smooth and well incorporated. Serve with chicken satay.