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Southeast Asian Chicken Satay Recipe

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This recipe for Southeast Asian Chicken Satay, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cameron Yao's Mom

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. chicken thighs cut into roughly 1" cubes
3 regular cloves or 2 large cloves of garlic, minced then mashed into paste (can be left whole if you use an immersion blender)
3 Tbsp. soy sauce (gluten free soy sauce can be substituted)
3 Tbsp. Heinz ketchup
1 tsp. ground cumin
2 tsp. oil
wood skewers soaked in water (optional)

Directions:
Directions:
Preheat the oven to 400 or if you prefer to grill them, preheat the grill.
Whisk together garlic, soy sauce, cumin, and ketchup. If you have an immersion (stick) blender, mix them all up. Add oil and hand whisk. Marinate the chicken with this sauce for at least 30 minutes but no more than 3 hours or it will be too salty. Take chicken out of the marinade. Thread on skewers (optional). Bake for 15 minutes, turn and bake for 5 minutes - check to see if done or grill on low turning after 5 minutes or so until done.
Serve alone or with Stonewall Kitchen's Roasted Garlic Peanut Sauce or Nuoc Cham (Vietnamese Dipping Sauce)

Personal Notes:
Personal Notes:
This recipe can be made gluten free if you substitute the soy sauce for gluten free soy sauce.
Heinz ketchup is supposed to be gluten free.

 

 

 

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