Chrissy’s Chicken Satay

I made this recipe on a whim. It was a what can I make that doesn’t require the grocery store recipe. Turns out I did have to run to the store for the pepper sauce ingredients, sigh…but this dish was totally worth dragging three children to the store. I definitely suggest you make all three recipes because all together it’s phenomenal. It has the makings of a really good salad. We have to talk about the peanut sauce real quick. I have made hundreds of different versions from using coconut milk, to heating all the ingredients. This one is the best I have ever made, and it’s so easy.

This paired well with a rosé and a soccer match. Kids optional

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Ingredients for Chicken Marinade

1 pound chicken boneless and skinless chicken thighs cut into good size pieces

8 cloves garlic, minced

2 tablespoons brown sugar

4 teaspoons kosher salt

1 tablespoon ground turmeric

1 tablespoon freshly grated ginger

14 oz. canned coconut milk

Ingredients for the Peanut Sauce

½ cup creamy peanut butter

5 cloves garlic, minced

1 teaspoon freshly grated ginger

3 tablespoons Soy sauce

1½ tablespoons Sriracha

1 tablespoon rice vinegar

 

Ingredient for the Sweet Hot Pepper Sauce

1/2 cup sugar

1 tablespoon distilled vinegar

1 Shallot finely chopped

1 Fresh Thai Chile, minced

Kosher Salt to taste

Directions:

Marinade the chicken: In a bowl, combine the coconut milk, garlic, cilantro, brown sugar, salt, turmeric, and ginger in a bowl. Add the chicken and cover, and marinate for at least 2 hours and up to 12 hours in the refrigerator. *Soak wood skewers for at least 30 minutes before grilling.

Make the peanut sauce: In a bowl (or I used my bullet blender so I didn’t have to mince garlic) combine the peanut butter, brown sugar, garlic, ginger, soy sauce, Sriracha, vinegar, and 1⁄4 cup water, thinning with additional water if you prefer a thinner sauce.

Make the sweet hot pepper sauce: In a bowl, combine the sugar, 1⁄2 cup water, the vinegar, cucumber, shallot, and chile. Season to taste with salt.

Heat grill to medium high heat.

Thread chicken onto the skewers and grill until cooked through. About 5-6 minutes for side.

Serve with the peanut sauce and hot pepper sauce. Make sure you eat all three together and then  be prepared swoon. SO GOOD!

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