New Recipes

The Best Chicken Satay

Name: The Best Chicken Satay
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1 tablespoon red curry paste; 4 teaspoons curry powder; 1 1/2 teaspoons kosher salt; 1 teaspoon white sugar; 1 teaspoon brown sugar; 1 teaspoon fish sauce; 1/3 cup coconut milk; 1 1/2 pounds skinless, boneless chicken thighs; bamboo skewers; 1/2 cup all-natural peanut butter; 1/2 cup coconut milk; 2 cloves garlic; 1 tablespoon brown sugar; 2 teaspoons fish sauce; 2 teaspoons soy sauce; 1 lime, juiced; 1 teaspoon sesame oil; 1 teaspoon Sriracha hot sauce; tablespoons water,; 2 tablespoons red chilies; 1/4 cup roasted peanuts; 1/4 cup chopped cilantro leaves; lime wedges

4 servings

portionen

20 minutes

aktive zeit

2 hours 30 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 tablespoon red curry paste

4 teaspoons curry powder

1 1/2 teaspoons kosher salt

1 teaspoon white sugar

1 teaspoon brown sugar

1 teaspoon fish sauce

1/3 cup coconut milk

1 1/2 pounds skinless, boneless chicken thighs

bamboo skewers

1/2 cup all-natural peanut butter

1/2 cup coconut milk

2 cloves garlic

1 tablespoon brown sugar

2 teaspoons fish sauce

2 teaspoons soy sauce

1 lime, juiced

1 teaspoon sesame oil

1 teaspoon Sriracha hot sauce

tablespoons water,

2 tablespoons red chilies

1/4 cup roasted peanuts

1/4 cup chopped cilantro leaves

lime wedges

Anweisungen

For marinade, combine curry paste, curry powder, salt, white sugar, brown sugar, fish sauce, and coconut milk in a bowl. Stir until smooth and set aside.

Cut chicken thighs into approximately 1-inch pieces, and transfer into the marinade. Mix thoroughly, then wrap and refrigerate for at least 2 hours or up to overnight before grilling.

For peanut sauce, add peanut butter, coconut milk, garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sriracha to a bowl and whisk thoroughly together. Add water if desired to thin the sauce. Taste for seasoning, and adjust if necessary. Wrap and refrigerate until needed.

Soak bamboo skewers in water for at least 30 minutes before using.

Once chicken is marinated, skewer chicken pieces on bamboo so that the meat is touching, but not pressed tightly together.

Prepare a charcoal grill. Charcoal should be ashy white and very hot. Brush the grates lightly with oil.

Grill chicken over charcoal until chicken firms up and springs back to the touch, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nährwertangaben

Portionsgröße

Kalorien

678 kcal

Gesamtfett

46 g

Gesättigtes Fett

17 g

Ungesättigtes Fett

0 g

Transfett

Cholesterin

208 mg

Natrium

1560 mg

Gesamtkohlenhydrate

21 g

Ballaststoffe

5 g

Zucker insgesamt

8 g

Eiweiß

54 g