Chef Katherine on the Food Network - BBQ with Bobby Flay

"Ono-lishious": Grilled Sesame Chicken Satay Papaya Salad with Hoisin Balsamic Vinaigrette

Skill Level: Easy
Servings: 6 to 8
Total Cook and Prep Time: 2 hr 30 min

Ingredients

Chicken Satay (Skewered Chicken):

  • 4 to 6 large chicken breast, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 8 ounces hoisin sauce (found in international section in grocery store)
  • 4 to 5 cloves minced garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 2 tablespoons cooking sherry
  • 12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
  • 1/2 cup roasted white and black sesame seeds

Papaya Salad:

  • 1 ripened papaya1/2 lime, juiced
  • Mixed greens
  • 1/2 cup fresh large diced tomatoes

Hoisin Balsamic Vinaigrette (pronounced Hoy - Seen):

  • 3/4 cup balsamic vinegar
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 small Maui sweet onion - sliced
  • 2 cloves garlic
  • 4 -6 sprigs fresh basil leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 1/4 cups extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • Freshly cracked pepper

Directions

Special equipment: 12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)

1. Chicken Satay

Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.

2. Papaya Salad

Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.

3. Hoisin Balsamic Vinaigrette

Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.