These were a childhood favourite weekend lunch, but also make a simple appetizer. Mini frankfurters are stuffed with cheddar cheese, then wrapped in bacon.
Chicken Satay with Peanut Sauce
Slap Yo’ Daddy’s seasoning rubs are extremely versatile and work well in dishes from all over the world. Chicken Satay brings an Asian flair to a recipe that is a great use for one of Harry’s most popular rubs. Sweet and spicy Chicken Satay is paired with the coolness of cucumber, the sweetness of red onions, and the richness of peanut sauce in this dish.
As there are many styles of American barbecue, there are many styles of Asian satay. Satay are little skewers of marinated meat cooked over an open flame. They are found all over Asia, from Bali and Bangkok. It can be made from pork, chicken, beef, or other animal parts. They can be served sweet or spicy, and with a peanut dipping sauce or sweet soy glaze. Many people in the United States are familiar with satay served with a spicy sweet peanut sauce commonly found in Thai restaurants .
Harry Soo has adapted his satay to use ingredients readily available in grocery stores in the United States. However, if you are still having problems sourcing ingredients, lemon zest can replace lemongrass, and yogurt with a bit of sugar can substitute for coconut milk. If you like it spicy, add some hot sauce to the peanut sauce or marinade.
3 tablespoons Slap Yo’ Daddy Chicken Rub
1 tablespoon curry powder
1 teaspoon turmeric powder
4 tablespoons brown sugar
6 peeled shallots or 1/2 small onion, peeled and roughly chopped
2 stalks lemongrass, white parts only, roughly chopped
4 tablespoons vegetable oil
1/2 cup coconut milk
2 pounds boneless skinless chicken thighs, cut in cubes
1 tablespoon Thai Red or Thai Panang curry paste (or substitute 2 tablespoons dry curry powder)
4 tablespoons cooking oil
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1/2 cup coconut milk
1 teaspoon Slap Yo’ Daddy Chicken Rub
1 cucumber, cubed
1 red onion, cubed and separated
Bamboo skewers, soaked in water for 1 hour or overnight
Medium hot charcoal grill
Pulse the spice paste ingredients in a food processor into a smooth paste.
Combine the chicken cubes and spice paste in a 1-gallon resealable plastic bag and marinate in the fridge for at least 1 hour or overnight.
While chicken is marinating, prepare the peanut sauce by sautéing the curry paste in oil over medium heat. Once the curry paste is fragrant, add the brown sugar, peanut butter, and coconut milk. Simmer for 5 minutes. Add up to 3 tablespoons water to thin the sauce, if needed. Add the chicken rub to taste. Remove and keep warm.
Thread the chicken cubes onto wooden skewers.
Barbecue over hot coals (medium heat) until cooked through, basting with a bit of cooking oil (use a lemon grass stick, shredded on one end, if you want an authentic Asian basting brush), 5 to 6 minutes on each side.
Serve with the peanut sauce, cubed cucumbers and red onion pieces.