Ingredients
- 24 (6-inch) bamboo or wooden skewers
- 2 skinless, boneless chicken breast halves
- 1 1/2 teaspoons curry powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 tablespoons peanut oil or vegetable oil
Mint-Soy Vinaigrette:
- 2 large egg yolks, beaten*
- 1/4 cup rice wine vinegar
- 2 tablespoons finely chopped fresh mint leaves
- 1 tablespoon soy sauce
- 1/2 teaspoon ground coriander
- 1/2 cup regular or roasted peanut oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions
Soak the bamboo or wooden skewers in water for 30 to 60 minutes.
With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.
To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.
To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve.
Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly.
Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
















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By sherylabro
Warren, MI
on June 21, 2010
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My wonderful mother-in-law made this for Father's Day. The chicken was delicious and the soy vinaigrette was awesome!
By cellefso11_12734529
Duluth, 63
on March 13, 2010
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I followed the recipe for marinading the chicken and making the vinaigrette, but then strayed a bit from the recipe when it came to the actual cooking. I had some fresh veggies on hand (snow peas and onion that I wanted to incorporate, so intstead of skewering the chicken, I just tossed it in the marinade along with the veggies, let it marinade, and then broiled until the chicken was cooked through and the veggies were crisp-tender (about 12 minutes or so. Served with brown rice and drizzled the vinaigrette on the top. It was excellent! The snow peas and onion worked very well with the other flavors, as did the brown rice. Great recipe!
By trisch3_5066071
Houston, TX
on February 11, 2008
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The grilling instructions for these skewers are perfect -- my chicken satay was perfectly cooked and very tender. The spice rub gave the chicken a beautiful yellow color and a good intensity of flavor. I liked the minty edge of the vinaigrette, but otherwise I didn't think it added much to the satay. Next time I'll probably just add a little mint to some peanut sauce to serve with these skewers!
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