recipes barefoot contessa

Rotisserie Chicken with Satay Sauce (Serves 4 plus extra sauce)

Copyright 2009, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

For the sauce:
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

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.

Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in ½-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.