Chicken Satay with Chimichurri Dipping Sauce

Amazingly soft and tasty, these chicken skewers have a sophisticated dipping sauce that also doubles as your marinade, making the recipe that much easier to prepare (although it’s simple as it is!). You can prepare some extra chicken to use in the filling for the fleishig sushi platter, so you’re prepping two-in-one.

Serves 18–20

2 lb (1 kg) chicken breasts, cleaned, cut in half, and pounded thin
12–14 wooden skewers, presoaked

MARINADE AND DIPPING SAUCE

• 6 cubes frozen garlic
• 6 cubes frozen parsley
• ½ cup + 2 Tbsp olive oil
• 3 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• 1 scant tsp salt
• ½ tsp crushed red pepper flakes
• ½ tsp paprika
• ¼ tsp oregano
• ¼ tsp pepper

Combine all marinade ingredients in a food processor and process until smooth and somewhat thickened. Set aside a third of the mixture to use as a dipping sauce. Place the remaining marinade, along with the chicken breasts, in a large mixing bowl. Allow to marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Preheat oven to broil. Slice each chicken breast in half lengthwise. Thread chicken onto skewer, pushing the chicken in and out to achieve a ruffled effect. Place chicken skewers onto broiler pans and broil on lower rack for 8 minutes on each side. Remove from oven and cover with foil until ready to serve.

(Originally featured in FamilyTable 642)