Jan 8, 2016

Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño SaladRecipe by Jamie Purviance

Rating: 5 stars

4 Reviews

Grocery List

Fresh Produce

  • 1 lb English cucumbers
  • 0.33 oz fresh cilantro
  • 1 jalapeño chile peppers
  • 1 shallots

Meat / Poultry / Seafood

  • 5 boneless, skinless chicken breast halves, each about 6 oz

Oil and Spices

  • 0.5 tsp kosher salt
  • 3 tbsp vegetable oil

Condiments

  • 2 tbsp fish sauce
  • 0.25 cup rice vinegar
  • 2 tbsp Thai red curry paste

Other

  • 1 tsp granulated sugar
  • 2 tbsp light brown sugar
  • 0.5 cup natural chunky peanut butter
  • 0.5 cup roasted, salted peanuts
  • 1 cans unsweetened coconut milk (each 13.5 fl oz)

Special Equipment

  • 26 bamboo skewers

Ingredients


  • 1 can (13.5 ounces) unsweetened coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons packed light brown sugar
  • 1–2 tablespoons red or green Thai curry paste (red paste is hotter)
  • 2 pounds boneless skinless chicken breast, cut lengthwise into ½-inch strips
  • ½ cup natural chunky peanut butter

Salad

  • ¼ cup rice vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 1 English cucumber, cut into thin half-moons (about 1 pound)
  • 1 medium shallot, finely chopped (about 2½ ounces)
  • 1 teaspoon seeded and finely chopped jalapeño chile pepper

  • Vegetable oil
  • ½ cup coarsely chopped lightly salted peanuts
  • ⅓ cup chopped fresh cilantro leaves

Instructions

  1. 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 to overnight.

  2. Soak the bamboo skewers in water for at least 30 minutes.

  3. 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, and then reduce the heat to low and gently simmer for 3 minutes, whisking often. Cool, and then pour into a serving bowl.

  4. In a medium bowl whisk the 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.

  5. 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.

  6. Prepare the grill for direct cooking over medium heat (350° to 450°F). 

  7. 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. 

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Pete L

Pretty tasty

Good

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Linda K

The peanut sauce recipe is out of this world

I made this recipe exactly as it was written. It is amazing. My husband said it was restaurant quality and that I could serve it anytime. My parents are Indonesian and I have had satay's all my life but have never made them. This was a hit the first time!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Alexander K

Simple and very tasty

I can recommend this one as it is simple to do and very tasty. Especially with kids it is good as I just prepared a significant amount and they loved it. Something different then hot dogs and burgers. Also the salad is very tasty.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Aryn S

Delicious!

I made this the other night and it was amazingly delicious! The only thing I did a bit different was add some finely minced ginger to the marinade/sauce. I will definitely be making this one again!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad

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