GRILLED COCONUT-LIME CHICKEN WITH PEANUT SAUCE (CHICKEN SATAY)
Categories Chicken Appetizer Wheat/Gluten-Free Backyard BBQ Kosher for Passover
Yield 18 skewers
Number Of Ingredients 43
Steps:
- Marinate the meat pieces for 1-2 days in the fridge. I like to use all thigh meat (because it's juicier and more flavourful) that has been boned and skinned so it's really easy to just put it right into the marinade with no prep. Once ready to cook, preheat your grill. Once hot, scrape off any crud, and oil well. Remove each thigh and cut in half lengthwise. Skewer as many strips you can fit on your skewers (I did 3). Grill until just done on medium-high heat. During the last couple minutes of grilling, sprinkle the chicken with just a little bit of garam masala (recipe below) or the curry spice mixture if you prefer. Once all the chicken is done, place on a large platter, and sprinkle with the chopped cilantro. Serve with the peanut sauce to dip. Peanut sauce: You can make this a few days in advance, or while the chicken is grilling. Mix all ingredients together with a fork and then a whisk until well blended. The liquids are in variable measure because depending on what kind of peanut butter you use, how oily it is, and/or whether you grind your peanuts freshly, the amount you'll need to add in will change. If using peanuts instead of peanut butter, blend 3/4 of your peanuts in a food processor until it turns to peanut butter. Add the remainder of the crushed peanuts, and pulse a few times to mix them in, but retain the crunchy texture. Also depending on how limey and spicy you want it, change the amounts of lime juice and sriracha accordingly. For the spices: Toast the whole spices in a small, DRY sauté pan over low heat until fragrant and warm, you should be able to just smell the spices, but be very careful not to burn them. Grind them in a coffee grinder you dedicate solely to grinding spices. Add in any pre-ground spices and grind to mix in.
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[email protected]I had some trouble finding coconut milk at my local grocery store. I ended up using canned coconut milk, which worked fine.
Kinz Ja
[email protected]This recipe is a bit bland for my taste. I would add more spices to the chicken and peanut sauce next time.
Kamis Emma
[email protected]I'm not a fan of spicy food, so I omitted the chili peppers from the peanut sauce. It was still delicious.
Rannu Rannu
[email protected]This recipe is a great way to use up leftover chicken. I made it with some rotisserie chicken I had in the fridge and it turned out great.
B M B a P p Y
[email protected]I'm not a big fan of coconut, but I really enjoyed this recipe. The lime and peanut sauce helped to balance out the coconut flavor.
Anderson Ramos
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The chicken is so flavorful and tender, and the peanut sauce is amazing.
Alicia Atkinson
[email protected]The peanut sauce is so good, I could eat it on anything.
Grace Pilapil
[email protected]I love the way the coconut and lime flavors come together in this dish. It's a really unique and delicious combination.
Ralepelle Molepo
[email protected]This is one of my favorite recipes to make for dinner parties. It's always a crowd-pleaser.
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[email protected]I've made this recipe several times and it always turns out great. The chicken is always tender and juicy, and the peanut sauce is the perfect balance of sweet, sour, and savory.
Mukesh Sarraf
[email protected]This recipe is easy to follow and the results are amazing. The chicken is cooked to perfection and the peanut sauce is delicious. I highly recommend this recipe.
Tayyab zahid
[email protected]I love the combination of flavors in this dish. The coconut and lime give the chicken a refreshing taste, while the peanut sauce adds a savory and nutty flavor.
Mark Gilles
[email protected]This recipe was a huge hit with my family! The chicken was so tender and flavorful, and the peanut sauce was the perfect complement. I will definitely be making this again.