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| Satay outside is still the best, though. Use charcoal. |
Satay is a favorite Indonesian barbecue. Just the sizzling
sounds and the tasty wafts of smokin' chicken on the shish kabob will bring out
the neighbors you didn't know you had.
But it's cold in Southern California right now. Trust me,
though we know the cold comes every winter, we're never prepared. What to do
with all that meat? Bring the party inside.
We recently procured a Hamilton Beach indoor grill. It was a
gift for racking up all those points when using our debit card from the credit
union. Something's got to work in our favor, right? In any case we decided to
test it. The grill came out of the box, plugged into the electrical outlet and
voila ... indoor barbecue. Do open the window near your grill. Even the dog
thought it was summer. Here's the recipe:
Satay (or Saté)
You'll need:
10 lbs. chicken thighs (don't use the legs; cut away all the
fatty parts of the thighs)
Ingredients for Marinade Sauce:
⅔
C. soy sauce
1 Tbsp. lemon juice
2 tsp. ground coriander
1 large onion, chopped
2 tsp. chicken bouillon
7 cloves of garlic*
Ingredients for the barbecue sauce (yes, more sauce: brush
on while barbecuing)
1 bowl (medium size breakfast cereal bowl) of sweet soya
sauce
3 Tbsp. sugar (we tried raw this time and it was pretty
tasty)
2 Tbsp. lemon juice (we used the juice of real lemons, like
from our tree)
2 Tbsp. vegetable oil
1 Tbsp. granulated garlic powder
Cut chicken into bite-size cubes. Mix ingredients of
marinade sauce together and marinate the chicken. Refrigerate overnight. Put
about 5 pieces of chicken cubes on each bamboo skewer. Then mix the ingredients
of the barbecue sauce and baste chicken generously while on the barbecue. We
use a paint brush ... a clean one.
*Did you know that garlic is good for virtually any disease
or infection? It improves circulation, maintains healthy cholesterol and blood
pressure levels. Garlic is a natural antibiotic and immune system stimulant. So
eat up.
