Think of satay (that ubiquitous Southeast Asian food that consists of skewered and grilled small pieces of marinated meat) and rumaki (bacon wrapped liver attributed to Polynesia but may not have really originated there). Combine the two and you have bacon-wrapped chicken satay.
Small pieces of chicken thigh fillet are marinated in a not-so-Asian blend of herbs, spices and seasonings.
Each is wrapped in belly bacon then each parcel is threaded on a bamboo skewer. Into a very hot oven they go and, some 15 minutes later, you have meaty ecstasy on a stick. They’d probably be even better char-grilled but that’s for you to try and find out.
Bacon-wrapped Chicken Satay
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 3
Ingredients
- 3 large chicken thigh fillets (I kept the skin on)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried chives
- 2 to 3 rashers belly bacon
- 6 cocktail-sized bamboo skewers
Instructions
- Cut each fillet into six portions, each about two inches square. Season with salt, pepper, cayenne and chili powder. Add the thyme, tarragon and chives. Mix well.
- Place in a covered container and allow to marinate in the fridge for about 30 minutes.
- Preheat the oven to 400F.
- Cut the bacon rashers into four-inch lengths. If they are wider than the chicken pieces, trim them so that they are a bit narrower than two inches.
- Wrap each piece of chicken with bacon. Thread three pieces of bacon-wrapped chicken into each skewer.
- Place the skewered chicken on a rack placed over a tray lined with aluminum foil (easy clean-up!).
- Grill at 400F for 15 to 20 minutes or until nicely browned. DO NOT overcook to prevent the chicken from turning dry.
- Serve as an appetizer or as a main course with rice. Cole slaw on the side is a great addition.
4 lawyers’ Hong Kong food trip, part 1: Food Republic and Federal Palace
