You can't go wrong with meat on a stick! Across the world, this popular cooking method has an endless variety of flavor combinations. Traditionally, Indonesian Satay, is grilled chicken over a smokey open flame served with peanut sauce. This version includes flavorful tenderizing marinade along with an extra smokey peanut sauce. Keep the skewer all chicken or add fruits and vegetables, customizing as desired. This recipe is a great way to cook up a variety of game bird breast meat as well. Chicken will cook quickly leaving the Smokehouse Smoker Box still smoking. This is a great time to take advantage of the extra smoke. Once the grill is turned off, place any items (cheese, chocolate, salt, etc...) you'd like to cold smoke on to the grill and close the lid. 

Smoked Satay

Ingredients:

2 pounds boneless chicken breasts or thighs

Coconut Marinade Ingredients:

1/2 Cup Coconut Milk

2 Garlic Cloves, finely chopped

1/4 Cup Shallot or Onion Diced

1/4 Cup Soy Sauce

1/4 Fresh Cilantro Chopped

1/4 Cup Fresh Lime Juice

2 TSP Fresh Ginger Diced

1 TSP Ground Cumin

1 TSP Turmeric, optional

Cooking Spray or Oil for Grill Grates

Fresh Basil or Cilantro for Garnish

Metal or Bamboo Skewers soaked 15-30 minutes

Smokehouse BBQ Wood Chips or Smokehouse Pellets

Directions:

Cut Chicken into 1 inch pieces or 1/2 inch strips. In a large bowl, mix marinade ingredients until thoroughly combined. Marinade chicken up to 12 hours refrigerated.

Let meat sit at room temperature for 20 minutes prior to cooking. Thread chicken pieces onto skewers. Discard remaining marinade. 

Fill Smokehouse Smoker Box with Smokehouse chips or pellets of choice and place on one side of the grill.

Light the chips or pellets using a fire starter or blow torch. Preheat the other side of the grill to medium-high heat. 

Preheat the other side of the grill to medium-high heat. Place skewers on a hot, well lubricated grill. Grill 3-4 minutes on each side or until thoroughly cooked.

Serve with Smokey Peanut Sauce.

Smokey Peanut Sauce

1/2 Cup Creamy Peanut Butter

1/3 Cup Full Fat Coconut Milk

1 TBSP Lime Juice

2 TSP Fish Sauce

2 TSP Soy Sauce

2 TSP Honey (optional)

1 TSP Sesame Oil

1/2 - 1 TSP Chili Paste 

Smokehouse Wood Pellets, any flavor

Set up Smokehouse Smoke Chief using flavor pellets of your choice. Place Peanut Butter and Coconut Milk in their own shallow dishes. Cold smoke for 45 minutes to 1 hour.

In a medium bowl, whisk together all ingredients until fully combined. Use for a dipping sauce for satay or use as a sauce for slow cooking chicken or game birds. 

Recipe by Tiffany Haugen