This is a West Indian, specifically Surinamese, version of chicken satay. Traditionally, it includes both South Asian and African elements in the recipe, which helps to differentiate it from its South East Asian counterpart. Delicious, spicy, and quick to prepare, Boka Dushi is a must try recipe.
Ingredients
3 large boneless, skinless, chicken breasts
12 to 16 skewers
¼ cup (60 ml) soy sauce
Juice of 2 limes
2 to 3 cloves of garlic, minced
2 tablespoons (28 ml) vegetable oil
2 tablespoons (40g) honey or molasses
1½ teaspoons grated ginger
1½ teaspoons ground cumin
½ teaspoon ground turmeric
1½ teaspoons Asian chili paste (sambal sauce)
½ cup (120 ml) low-sodium chicken broth
1⁄3 cup (87 g) smooth peanut butter
2 medium green onions, finely chopped
1 clove of garlic, minced
1½ tablespoons (25 ml) fish sauce
Juice of 1 lime
2 teaspoons honey
½ teaspoon grated ginger
Method
Combine all the ingredients for the marinade. Use honey for a lighter, sweeter flavor or molasses for a deeper richer kebab.
Cut the chicken breasts into 1½-inch (4 cm) wide strips.
Place the chicken cubes into a resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 to 4 hours.
For the Peanut Dipping Sauce, combine the peanut butter with small amounts of broth until you reach a smooth consistency. You might need to add less or more broth depending on your preference. Add the remaining ingredients and stir thoroughly. Taste and add a little salt if needed. Cover and set aside. If making this ahead, store covered in refrigerator until 30 minutes before grilling the chicken. Remove from the refrigerator and let stand at room temperature until ready to serve.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Thread the marinated chicken strips onto the skewers in a weaving pattern. Discard any marinade remaining in the bag.
Place the skewers onto the grill. You might need to do this in batches. Cook the kebabs for 3 minutes per side or until internal temperature of meat reaches 165°F (74°C).
Remove the kebabs from the grill and promptly serve with the Peanut Dipping Sauce.
6-8
servings30
minutes40
minutes1
hour10
minutesThis is a West Indian, specifically Surinamese, version of chicken satay. Traditionally, it includes both South Asian and African elements in the recipe, which helps to differentiate it from its South East Asian counterpart. Delicious, spicy, and quick to prepare, Boka Dushi is a must try recipe.
Ingredients
3 large boneless, skinless, chicken breasts
12 to 16 skewers
¼ cup (60 ml) soy sauce
Juice of 2 limes
2 to 3 cloves of garlic, minced
2 tablespoons (28 ml) vegetable oil
2 tablespoons (40g) honey or molasses
1½ teaspoons grated ginger
1½ teaspoons ground cumin
½ teaspoon ground turmeric
1½ teaspoons Asian chili paste (sambal sauce)
½ cup (120 ml) low-sodium chicken broth
1⁄3 cup (87 g) smooth peanut butter
2 medium green onions, finely chopped
1 clove of garlic, minced
1½ tablespoons (25 ml) fish sauce
Juice of 1 lime
2 teaspoons honey
½ teaspoon grated ginger
Method
- Combine all the ingredients for the marinade. Use honey for a lighter, sweeter flavor or molasses for a deeper richer kebab.
- Cut the chicken breasts into 1½-inch (4 cm) wide strips.
- Place the chicken cubes into a resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 to 4 hours.
- For the Peanut Dipping Sauce, combine the peanut butter with small amounts of broth until you reach a smooth consistency. You might need to add less or more broth depending on your preference. Add the remaining ingredients and stir thoroughly. Taste and add a little salt if needed. Cover and set aside. If making this ahead, store covered in refrigerator until 30 minutes before grilling the chicken. Remove from the refrigerator and let stand at room temperature until ready to serve.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated chicken strips onto the skewers in a weaving pattern. Discard any marinade remaining in the bag.
- Place the skewers onto the grill. You might need to do this in batches. Cook the kebabs for 3 minutes per side or until internal temperature of meat reaches 165°F (74°C).
- Remove the kebabs from the grill and promptly serve with the Peanut Dipping Sauce.
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