Rhubarb Marinated Grilled Chicken Satay
July August 2011
Puréed with ginger, garlic, honey and soy sauce, rhubarb makes a great base for a thick marinade, good also for pork tenderloin and turkey. You’ll need 6-10 bamboo skewers for this recipe.
1 large rhubarb stalk, chopped
1/4 c. honey
2 T. soy sauce
4-5 garlic cloves, peeled
1-inch knob fresh ginger, peeled and grated or minced
big pinch red pepper flakes or 1 jalapeño chile, seeded and chopped
10-12 skinless, boneless chicken thighs
Combine all the marinade ingredients in the
bowl of a food processor and pulse until they’re well blended. Cut the chicken thighs into strips
or 1-inch pieces and put them in a heavy-duty
Zip-lock baggie. Pour the marinade over the chicken, seal the bag, knead it to coat the meat well and refrigerate for at least 2 hours, or overnight. Soak 6-10 bamboo skewers in water for at least half an hour to prevent them from burning.
When you’re ready to cook, preheat your grill to medium-high. Remove the chicken from the marinade and thread it onto the soaked skewers. Grill for 5-10 minutes, depending on the thickness of the pieces, rotating the skewers as necessary until the meat is cooked through. Makes 6-10 satays.