Serves 6
190 min
Chicken Satay
Recipe GLPR566f382584f451
Succulent grilled chicken skewers marinated in a fragrant blend of ginger, garlic, curry powder, and peanut butter, served with a silky coconut peanut sauce and a refreshing cucumber ribbon salad.
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Ingredients
1 small piece Small piece fresh ginger, peeled
2 cloves Garlic cloves, peeled
1 Lime, zest and juice
1 tsp Clear honey
1 tbsp Soy sauce
1 tbsp Mild curry powder
3 tbsp Smooth peanut butter
500 g Skinless chicken breast fillets
165 ml Coconut milk
1 tsp Vegetable oil
1 Cucumber
2 tbsp White wine vinegar
1 tbsp Golden caster sugar
Sweet chilli sauce, optional
1 bunch Fresh coriander leaves, optional
Cooked rice, for serving
Lime wedges, for serving
Directions
Finely grate the peeled ginger and minced garlic into a bowl. Add the lime zest and juice. Stir in the honey, soy sauce, and curry powder until combined. Add the smooth peanut butter and mix thoroughly, adding a splash of water if the mixture is too thick. Divide the mixture into two portions: place two-thirds into a small saucepan and set aside for the sauce; keep one-third in the bowl for marinating the chicken.
Pat the chicken breasts dry with paper towels. One at a time, place each breast between two pieces of plastic wrap or in a sandwich bag and gently flatten to an even thickness using a rolling pin or meat mallet.
Cut the flattened chicken breasts into strips. Transfer to the bowl containing the reserved one-third of the peanut butter marinade and stir well to coat all pieces evenly. Cover with cling film and refrigerate for at least 20 minutes, or up to 3 hours.
While the chicken marinates, prepare the sauce. Pour the coconut milk into the saucepan containing the peanut butter mixture. Stir well to combine. Heat gently over low to medium heat, stirring frequently, until the sauce is warm and smooth. Do not boil. Keep warm on the stove or transfer to a serving bowl.
Preheat the grill to high. Remove the marinated chicken from the refrigerator. Thread the chicken strips onto metal skewers in an S-shape pattern, pushing away from yourself to avoid the sharp ends. Alternatively, simply push small chunks of chicken onto the skewers if threading is difficult.
Lightly brush a baking tray with vegetable oil. Arrange the prepared skewers on the oiled tray in a single layer. Place under the preheated grill and cook for approximately 10 minutes, turning occasionally, until the chicken is cooked through and lightly charred on the edges. The internal temperature should reach 165F.
While the chicken cooks, prepare the cucumber salad. Using a swivel-blade vegetable peeler, peel the cucumber into long ribbons, turning it as you work and continuing until you reach the seeded core. Place the ribbons in a serving bowl.
In a small bowl, combine the white wine vinegar and golden caster sugar, stirring until the sugar dissolves. If using sweet chilli sauce, add it to the dressing and stir. Pour the dressing over the cucumber ribbons and toss gently. Add fresh coriander leaves if desired, or serve separately for those who prefer it.
To serve, arrange the grilled chicken skewers on a platter. Place the peanut sauce in a serving bowl alongside the cucumber salad. Serve with cooked rice and lime wedges on the side.
