The Best Chicken Satay

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 2 hours 30 minutes

材料

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

手順

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).

栄養

• カロリー: 678 kcal
• 脂肪総量: 46 g
• 飽和脂肪: 17 g
• 不飽和脂肪: 0 g
• コレステロール: 208 mg
• ナトリウム: 1560 mg
• 炭水化物総量: 21 g
• 食物繊維: 5 g
• 糖質総量: 8 g
• タンパク質: 54 g