Chicken Satay with Yogurt-Cucumber Dipping Sauce

by Shawnda on February 20, 2011

in Chicken & Poultry,On the grill

Chicken Satay with Yogurt Dipping Sauce

Texas “winter” (and I use the term loosely) can be… unpredictable. 8 days ago, there were icicles hanging from our cars, a handful of identifiable snow flurries (CLOSE THE SCHOOLS!!!), and our potted citrus trees were in the garage.

Yesterday, we had the windows open, wore shorts, built garden boxes, and then took a swim in the pool after a hard day’s work. Today, we’re planting a load of veggies and greens, grilling lunch, and eating by the pool. A frosty beverage might have made an appearance, too.

My apologies to those of you up north.

This week’s Project Pastry Queen recipe, Chicken Satay with Yogurt-Cucumber Dipping Sauce (aka, Tzatziki) was selected by Beth of Powdered Plum. Oh, how excited I was to see a savory recipe! Some of my all-time favorite recipes in The Pastry Queen are the savory recipes.

The chicken satay smelled pretty heavenly on the grill – garlic, ginger, curry. So heavenly, that I had to run in the house and make a grapefruit margarita to complete the mood :)

I made a couple of changes to the original recipe:
– No jalapeno/serranos in the marinade. The Foodie Baby loves her chicken thighs and would not have approved. And speaking of…
– I used chicken thighs (half per skewer). I am newly converted to the juicy awesomeness of chicken thighs over chicken breasts. We might not ever go back!
– I used Greek yogurt (no straining – and no need to add the called-for olive oil to smooth out the sauce!) and lime juice instead of lemon in the tzatziki sauce (one of my girlfriends makes a killer tzatziki with loads of lime juice). I also added cilantro because… well, what isn’t made better with a little cilantro?

We all enjoyed the chicken and the dipping sauce. I served it over one of our favorite warm weather sides: steamed rice tossed with lime juice, chopped pineapple, cilantro, scallions, and a couple dashes of mirin for just a leeettle extra sweetness. I couldn’t be more critical of the recipe, even if I tried. There was fresh ginger. And garlic. And tzatziki sauce, which can make wet cardboard edible.

And there were grapefruit margaritas.

Many, many thanks to Beth for selecting such a refreshing and Texas winter-appropriate dish :) You can see the full recipe over at Powdered Plum. Next week, we’re busting out an oldie (around here, anyway) but goodie – Mariana has selected the very best savory scone in the whole wide world – and The Foodie Groom can’t wait!

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