BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 5 2013

Citrus Chicken Satay and Almond Yogurt Dipping Sauce

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2 lbs. Chicken tenders
1/4 Lemon juice, fresh squeezed
1/4 cup Grapefruit juice, fresh squeezed
1 Tbsp. Lemon zest
1 Tbsp. Ginger, finely chopped
2 cloves Garlic, minced
1 tsp. Chili pepper, crushed
1/2 Tbsp. Curry powder
2 Tbsp. Honey
1 tsp. Salt
as needed Bamboo skewers, soaked in water

Almond Yogurt Dipping Sauce:

1 cup Cilantro
2 cups Plain yogurt
3 cloves Garlic
1 lemon juiced
1 orange juiced
3/4 cup Almonds, toasted
1/4 tsp. Cayenne
1 tsp. Paprika
1 tsp. Cumin
1/2 tsp. Salt

Almond Yogurt Dipping Sauce:

Place the yogurt, garlic, lemon and orange juice in a blender and purée on high speed until blended. Add the almonds, cayenne, paprika and cumin and puree until blended.

While blending, slowly incorporate the cilantro and season with salt. Citrus Chicken Satay: Add the chicken to the marinade. Cover and marinate overnight. Thread each piece of chicken on to individual skewers. Grill or pan sear just before service.

Serve with Almond Yogurt Dipping Sauce.