Grilled Chicken Satay
The rich layer of fat that rises to the top of a can of coconut milk can be spooned off and used when coconut cream is called for. The remaining coconut milk can be used in a variety of Asian dishes.
Serves: 4Hands-on: 35 minutesTotal: 4 hoursDifficulty: Easy
- ¼ cup chopped shallots, divided
- 5 cloves garlic, peeled and halved, divided
- 3 red serrano chili peppers, halved and seeded, divided
- 2 Tbsp. peeled and finely chopped fresh lemongrass, divided
- 2 Tbsp. ground coriander, divided
- 2 tsp. sugar
- 1½ tsp. salt, divided
- 4 Tbsp. water, divided
- 2 Tbsp. unsweetened coconut cream
- 1 lb. skinless, boneless chicken breast, cut into 1" pieces
- 2 Tbsp. peanut oil
- ¼ cup chunky peanut butter
- 1 tsp. brown sugar
- 1 tsp. fish sauce
- ¼ cup unsweetened coconut milk
- ¼ cup lime juice
- 1 small cucumber, peeled and thinly sliced
- In a blender, combine half the shallots, 2 cloves garlic, 1 chili pepper, and 2 tablespoons of the lemongrass. Process until finely chopped. Add 1 tablespoon of the coriander, along with the sugar, 1 teaspoon salt, and 2 tablespoons water. Process until smooth a paste forms. Pour into a bowl and add the coconut cream, mixing well. Add the chicken, turning it to coat evenly. Refrigerate for several hours or overnight.
- Prepare a grill and place the cooking rack about 2" from the fire. Use metal or wood skewers for grilling the chicken. If using wood, soak for 20 minutes in water before grilling. In a blender, combine the remaining shallots, garlic, chilies, lemongrass, coriander and 2 tablespoons of water. Process until smooth.
- In a saucepan, warm the oil. Add the spice paste and cook, stirring occasionally, about 3 minutes. Add the peanut butter and cook 2 minutes longer. Stir in the brown sugar, fish sauce, ½ teaspoon salt, and coconut milk. Cook about 5 minutes, stirring occasionally. Stir in the lime juice. Add more coconut milk if necessary to make a creamy sauce. Pour into a shallow bowl.
- Remove the chicken from the marinade and discard the marinade. Thread chicken pieces onto the skewers. Place directly on the grill rack, and cook, turning once, about 8 to 10 minutes per side. Serve with the peanut sauce and cucumber slices on the side.