材料 Ingredients
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做法
| 1. | 雞肉切成2.5cm寬，1cm厚肉片。与沙爹醃料拌勻後進冰箱醃至少2個小時。 |
| 2. | 如果使用竹籤，先浸泡在冷水中至少30分鐘。 |
| 3. | 將雞肉串在竹籤上，我做了7串。 |
| 4. | 燒熱烤盤後刷上一層油。將肉串放上烤盤用中大火烤炙2分鐘。雞肉刷上一層油後翻面再炙烤到雞肉全熟，大約再2分鐘。 |
| 5. | 肉串裝盤，食用時佐以泰式黃瓜佐料 和 泰式花生沾醬。 |
PROCEDURE:
| 1. | Cut the chicken into 1" wide, 1/3" thick slices. Mix the chicken with the Satay Marinade then sore in the fridge for at least 2 hours. |
| 2. | If using bamboo skewers, soak them in cold for at least 30 minutes. |
| 3. | Skewer the chicken slices crosswise. I made 7 skewers. |
| 4. | Heat the grill and brush with a thin layer of oil. Grill the chicken over medium-high heat for 2 minutes. Brush the chicken with little oil then turn it over. Continue to cook until the chicken is done, approx. another 2 minutes. |
| 5. | Plate the chicken and serve with Thai Cucumber Relish and Thai Peanut Sauce. |
最後更新 (Last Update): 06/28/2018
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