Chicken Satay with peanut butter sauce

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I find the chicken thigh to be the most delicious meat for grilling.  The ratio of meat to fat and skin is the perfect balance you need for the meat to stay juicy and succulent

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  • 4 Pax

Ingredients

  • 2 Mission Plain Naan
  • 3 whole Chicken Legs, deboned and cut into 2cm chunks with skin on
  • 1 stick Lemongrass
  • ½  tsp Turmeric Powder
  • ½ cm Ginger
  • 2 Shallots, roughly chopped
  • 2 Garlic Cloves
  • ½  tsp Cumin Powder
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 2 Chili Padi
  • 1 tbsp Sweet Soy Sauce
  • ½ cup Chunky Peanut Butter
  • ¼ cup Hot Water
  • 1 Shallot, chopped finely
  • 1 tbsp Soy Sauce
  • ½  tsp Sugar
  • A drizzle of Chilli Oil (optional)
  • 2 tbsp Butter
  • ½  Cucumber, sliced thinly
  • 2 Red Onion, cut into wedges
  • Sliced Chilies and Coriander for garnishing

Instructions

 

  1. In a food processor, blend together, lemongrass, turmeric powder, ginger, shallots, garlic, cumin, sugar, salt, chili padi and sweet soy sauce until smooth. Marinate the chicken chunks for at least 2 hours.
  2. In a bowl, mix together chunky peanut butter, hot water, shallots, soy sauce and sugar until it becomes a runny sauce and set aside. If you prefer a spicier peanut sauce, drizzle on some chilli oil.
  3. Once chicken is marinated, grill chicken chunks for approximately 4 to 5 minutes on each side until brown and cooked through. Set aside. Don’t worry about the black bits, they are the best for flavour!
  4. Toast Mission Plain Naan on a non-stick pan for approximately 1 to 2 minutes on each side. Once brown, brush with butter.
  5. Serve the buttery naan with a side of the peanut sauce, cucumber and onion, with a generous amount of the chicken satay. Garnish with some sliced chili and fresh coriander.

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Chicken Satay with peanut butter sauce

I find the chicken thigh to be the most delicious meat for grilling.  The ratio of meat to fat and skin is the perfect balance you need for the meat to stay juicy and succulent

 Preparation Time: Total time: Serves 4 Pax Ingredients: 2 Mission Plain Naan 3 whole Chicken Legs, deboned and cut into 2cm chunks with skin on 1 stick Lemongrass ½  tsp Turmeric Powder ½ cm Ginger 2 Shallots, roughly chopped 2 Garlic Cloves ½  tsp Cumin Powder 1 tbsp Sugar 1 tsp Salt 2 Chili Padi 1 tbsp Sweet Soy Sauce ½ cup Chunky Peanut Butter ¼ cup Hot Water 1 Shallot, chopped finely 1 tbsp Soy Sauce ½  tsp Sugar A drizzle of Chilli Oil (optional) 2 tbsp Butter ½  Cucumber, sliced thinly 2 Red Onion, cut into wedges Sliced Chilies and Coriander for garnishing Instructions:

 

  1. In a food processor, blend together, lemongrass, turmeric powder, ginger, shallots, garlic, cumin, sugar, salt, chili padi and sweet soy sauce until smooth. Marinate the chicken chunks for at least 2 hours.
  2. In a bowl, mix together chunky peanut butter, hot water, shallots, soy sauce and sugar until it becomes a runny sauce and set aside. If you prefer a spicier peanut sauce, drizzle on some chilli oil.
  3. Once chicken is marinated, grill chicken chunks for approximately 4 to 5 minutes on each side until brown and cooked through. Set aside. Don’t worry about the black bits, they are the best for flavour!
  4. Toast Mission Plain Naan on a non-stick pan for approximately 1 to 2 minutes on each side. Once brown, brush with butter.
  5. Serve the buttery naan with a side of the peanut sauce, cucumber and onion, with a generous amount of the chicken satay. Garnish with some sliced chili and fresh coriander.
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