Falling Off the Face of the Earth into Satay Chicken...

What the heck does that title mean, you may ask?

Fine Heirloom Jungle fans, I feel as though I have fallen off the face the earth for a short time with too much on my plate (pun intended).  My fall has landed me back into reality with Satay Chicken, a house hold favorite, especially for the summer grilling months. I hope along with this delightful dish (that I can't take original credit for) I find more free time, much more sleep (anyone with little ones can relate) and less inconvenient interruptions (that are not means to an end...well maybe)! 

I for the life of me can't remember were of got this recipe off the internet....I would happily give credit if I could find it again easily or wanted to make the effort to do so today. SO THANK YOU WHOEVER YOU ARE, the credit is all yours!! 

Satay Chicken Recipe:

8-12 skinless boneless chicken thighs (no it does not say chicken breast for a reason...trust me you low-fat junky)
1 small onion
3 garlic cloves
1/2 to 1 teaspoon cayenne pepper
1 thumb sized piece fresh ginger (skin removed)
1/2 teaspoon dried turmeric
2 Tablespoons ground coriander
2 teaspoons cumin
3 Tablespoons dark soy sauce 
4 Tablespoons fish sauce
2 Tablespoons vegetable oil
5-6 tablespoons brown sugar

1. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.
2. Cut chicken into thin strips and place in a bowl.
3. Place all marinade ingredients in a food processor or chopper. Process well.
4. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
6. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
7. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

To Falling off the Face of the Earth, Bretta ;-))