Chicken Satay Skewers with Cilantro Cream

Saturday it was 90 degrees here in the Northeast! I didn't feel like cooking or eating anything heavy, so the author of the cooking blog Proceed with Caution recommended this Martha Stewart recipe for Chicken Satay Skewers.

I made a few changes to the recipe (of course!) as the recipe didn't leave any time for marinating, and I love marinating chicken. So instead of just tossing the chicken with the ingredients, I marinated the chicken in them for 8 hours. Also, I didn't care for the peanut butter sauce, so I made my own cilantro cream for dipping. My adaptation of the recipe is below.

Ingredients

• 3 boneless, skinless chicken breasts, thinly sliced lengthwise into 12 strips
• 1/4 c olive oil
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon red-pepper flakes
  

Marinate chicken in the above ingredients. Thread onto skewers and grill (about 12-15 minutes).

Be sure to soak your skewers for at least 30 minutes before putting the chicken onto them...I didn't soak them long enough and my skewers burned pretty badly! Luckily the chicken was still delicious. I could really taste all of the flavors from the marinade, and am glad I changed that part of the recipe.

Cilantro Cream

This is an easy one - mix one handful of thoroughly washed, chopped fresh cilantro with approximately 3 tablespoons sour cream.

This is a very refreshing dip, and I loved how it went with the flavors in the chicken. I even like this dip for veggies.