Minced Chicken Satay

Minced Chicken Satay
Minced Chicken Satay is a gluten free, dairy free, fodmap friendly, and whole 30 recipe with 12 servings. One portion of this dish contains roughly 10g of protein, 6g of fat, and a total of 131 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up salt, coconut, lemon grass, and a few other things to make it today.

Instructions

1
In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.
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Chili PepperChili Pepper
CoconutCoconut
WaterWater
Equipment you will use
Food ProcessorFood Processor
2
Add spice paste, salt, pepper, and chicken; whirl until well mixed.
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Spice PasteSpice Paste
Whole ChickenWhole Chicken
PepperPepper
SaltSalt
3
Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long.
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Lemon GrassLemon Grass
4
Remove coarse outer leaves.
5
Dipping hands in cool water often to reduce sticking, mound about 1/4 cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log.
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Lemon GrassLemon Grass
Whole ChickenWhole Chicken
WaterWater
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SkewersSkewers
6
Place chicken sticks in a single layer in a flat pan.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
7
Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes.
Ingredients you will need
Whole ChickenWhole Chicken
Equipment you will use
GrillGrill
8
Serve hot or at room temperature.
DifficultyHard
Ready In45 m.
Servings12
Health Score4
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