Rotisserie Chicken with Satay Sauce (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 tablespoon good olive oil |
1 tablespoon dark sesame oil |
2/3 cup small-diced red onion (1 small onion) |
1 1/2 teaspoons minced garlic (2 cloves) |
1 1/2 teaspoons minced fresh ginger root |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons good red wine vinegar |
1/4 cup light brown sugar, packed |
2 tablespoons soy sauce |
1/2 cup smooth peanut butter |
1/4 cup ketchup |
2 tablespoons dry sherry |
1 1/2 teaspoons freshly squeezed lime juice |
1 rotisserie chicken |
Directions:
1. Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool.
2. Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.
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