Excuse the horrendous photo. Anything involving grilling is a slapdash affair in our household, as all we have is a tiny grill pan, so photos went by the wayside. This recipe comes from Chrissy Teigen's first cookbook, Cravings, and it was really quite nice. The chicken ends up tender and flavorful, and the peanut sauce is a nice complement. As you can see, we didn't bother with skewers because the chicken tenders were quite large. I would love to try this again with boneless skinless chicken thighs cut into bite-size pieces and skewered kebab-style.
Chicken Satay with Peanut Sauce
(Recipe from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen)
For the chicken:
- 1 14-oz can full-fat coconut milk
- 8 cloves of garlic, minced
- 1/4 cup chopped fresh cilantro leaves
- 2 tbsp packed light brown sugar
- 4 tsp kosher salt
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 2 lbs chicken tenders (the original recipe calls for 1 lb but I had enough marinade left over for another pound of meat the next night)
For the peanut sauce:
- 1/2 cup creamy peanut butter (preferably not natural peanut butter)
- 1/4 cup packed light brown sugar
- 5 cloves garlic, minced
- 1 tsp minced fresh ginger
- 3 tbsp light soy sauce
- 1 1/2 tbsp Sriracha
- 1 tbsp rice vinegar
- In a large bowl, combine the coconut milk, garlic, cilantro, brown sugar, salt, turmeric, ginger, and cumin. Add the chicken tenders, cover and marinate for at least 2 hours and up to 12 hours in the fridge.
- In a small bowl, 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.
- Heat a grill or grill pan over medium-high heat until hot. Remove the chicken tenders from the marinade, letting the excess drip back into the bowl. Thread each chicken tender on a skewer and grill until cooked through but still juicy, 2-3 minutes per side (it was more like 4-5 minutes per side for me with the huge chicken tenders I bought). Serve with satay sauce.
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