Chicken Sate on a George Foreman Grill

Last year a client gave me some Penzey spices for a holiday gift and I’m just getting around to opening some of them. Last night we tried the Sate seasoning, which has salt, brown sugar, garlic, onion, coriander, shallots, ginger, tumeric, sweet paprika, Ancho pepper, galangal, cayenne red pepper and lemon grass in it! Whew!  Much easier to use a blend for sure, although I rarely buy them myself.   You could just sprinkle this stuff on some meat for some excellent flavor but I followed the recipe in their catalog and it was awesome!

I didn’t feel like going out and lighting the barbecue as I had just put the cover on it, expecting rain tonight or tomorrow.  I thought I’d try the George Foreman Grill for this and it worked great! (Note: I do not have the one with the removable plates but I would get that one were I to get a new one.)

  • 2-4 Tbs Penzey’s Sate seasoning
  • 2 Tbs water
  • 3 Tbs soy sauce
  • 1/4 cup peanut oil
  • 2 Tbs rice vinegar
  • 2 pounds boneless skinless chicken breasts, cut in 3/4″ cubes

Mix together the water and sate seasoning and let sit a few minutes to blend.

If you’re using wooden skewers, throw those in the sink and cover with water and let soak. This is probably less important on the George Foreman grill but very important if you grill them with a live flame.

Add the rest of the ingredients except the chicken to the sate seasoning and water, mix well, then stir in the chicken. Cover and refrigerate at least an hour, preferably two. I only did an hour.

The chicken will only take a few minutes to cook, maybe 4-5, so estimate how long it will take you to skewer the chicken and start some rice going at some point. I made saffron rice in the rice cooker and it came out great.

Put the chicken chunks on the skewers while the grill is heating. Cook 4-5 minutes.

Serve with some dipping sauces if you’d like. I used a bottled Thai peanut sauce that I had around.  This one would probably work good:

  • 1/3 cup peanut butter
  • 3 Tbs hot water
  • 1 tsp lime juice
  • 2-3 tsp plum sauce

These would work well as appetizers at a party but we served them for dinner, with saffron rice and a green salad.



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