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Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad

Jamie Purviance

Fuel Type:

  • People

    Serves 6

  • Prep Time

    25 mins

  • Marinating Time

    1 to 18 h

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

20160104124239 Lr Fnp4362 Web Admin
  • Completed step 1 can (13.5 ounces) unsweetened coconut milk
  • Completed step 2 tablespoons fish sauce
  • Completed step 2 tablespoons packed light brown sugar
  • Completed step 1 tablespoon red or green Thai curry paste (red paste is hotter)
  • Completed step 2 pounds boneless, skinless chicken breasts, cut lengthwise into ½-inch strips
  • Completed step ½ cup natural chunky peanut butter

Salad

  • Completed step ¼ cup rice vinegar
  • Completed step 1 teaspoon granulated sugar
  • Completed step ½ teaspoon kosher salt
  • Completed step 1 English cucumber, cut into thin half-moons
  • Completed step ½ cup finely chopped shallot
  • Completed step 1 teaspoon seeded and finely chopped jalapeño chile pepper
 
  • Completed step Vegetable oil
  • Completed step ½ cup coarsely chopped lightly salted peanuts
  • Completed step ⅓ cup chopped fresh cilantro leaves

Special Equipment

  • 26 bamboo skewers

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Instructions

  • In a small bowl whisk the coconut milk, fish sauce, brown sugar, and 1 tablespoon curry paste until thoroughly mixed. If you would like more heat and flavor, add additional curry paste. Place the chicken strips in a medium bowl and cover with half of the coconut milk mixture (about 1 cup). Toss to coat, and then cover the bowl tightly with plastic wrap. Marinate, refrigerated, for 1 hour or overnight.
  • Soak the bamboo skewers in water for at least 30 minutes.
  • Place the remaining coconut milk mixture in a small saucepan with the peanut butter and whisk to combine. Bring to a simmer over medium heat on the stove, and then reduce the heat to low and gently simmer for 3 minutes, whisking often. Cool. Pour into a serving bowl.
  • In a medium bowl whisk the rice vinegar, sugar, and salt until the sugar dissolves. Add the cucumber, shallot, and jalapeño and toss well to coat. Let the salad sit at room temperature for at least 15 minutes before serving.
  • Pat the excess marinade off the chicken strips with a paper towel. Brush the chicken strips on both sides with oil, and then skewer the strips lengthwise, threading in and out on the skewers.
  • Prepare the grill for direct cooking over medium heat (350° to 400°F). 
    Prepare the grill for cooking over medium heat (400°F). 
  • Grill the chicken over direct medium heat, with the lid closed, until fully cooked in the center, 8 to 12 minutes, turning once. Remove from the grill, top the salad with the peanuts and cilantro, and serve immediately with the peanut sauce. 
    Grill the chicken over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once. Remove from the grill, top the salad with the peanuts and cilantro, and serve immediately with the peanut sauce.
    Grill the chicken over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once. Remove from the grill, top the salad with the peanuts and cilantro, and serve immediately with the peanut sauce.

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