Chargrilled Chicken Satay With Peanut Sauce Recipe

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serves:

4

Skill:

easy

Cost:

mid

Spice:

medium

Prep:

20 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 607 kCal 30%
Fat 30g 43%
  -  Saturates 5.5g 28%
Carbohydrates 36g 30%

Move over, boring satay! We’ve given the classic dish a spicy kick with this recipe that one of our team picked up in Bali.

The chicken is marinated in coconut cream, curry powder to give it a burst of flavour. We have also used ketchup manis in the peanut sauce which is an Indonesian sweet soy sauce, available in Marks & Spencer. If you can’t find it, you can replace with a simple mixture of soy sauce and brown sugar.

Serve with a light side salad with a simple rice vinegar and chilli dressing to compliment the powerful flavours of the chicken.

 

Ingredients

  • 150g salted, roasted peanuts
  • 100g dark brown sugar
  • 2 red chillies
  • 2 garlic cloves
  • 3tbsp ketchup manis (from M&S)
  • 150ml warm water
  • 4tbsp coconut cream
  • 2tbsp curry powder
  • 8 boneless chicken thighs, skin on
  • For the salad
  • 3tbsp rice vinegar
  • 1tbsp sugar
  • 1 cucumber, halved, deseeded and chopped
  • 1 carrot, grated
  • handful beansprouts, stir-fried
  • 1 gem lettuce, shredded
  • 1 bunch coriander
  • 1 red chilli, finely sliced

Method

  • Blend the peanuts, sugar, chillies, garlic, ketchup manis and warm water in a blender, until you have a smooth sauce.

  • Mix together the coconut cream and curry powder, and rub onto the chicken. Leave to marinate for 1 hour or overnight.

  • For the salad, combine the sugar and the vinegar and pour over the cucumber, carrot and beansprouts. Arrange in a bowl with the lettuce, coriander and chilli.

  • Heat the oven to 180C, gas 4. Heat an ovenproof griddle pan until smoking. Add the chicken skin-side down until slightly charred. Flip and put into the oven for 15-20 mins, until cooked through. Serve sliced with the salad and sauce.

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