If you have read this blog you will quickly realise I am a huge fan of Asian food and cooking on the BBQ so Being able to combine these two is a win win for me. Following on from my Pad Thai last week this is an excellent accompaniment to the spicy noodle dish. Traditionally Chicken Satay is served on skewers but for this recipie I have predominantly cooked chicken thighs (the breast is for the better half) with the bone in and skin still on. Cooking any meat on the bone will result in meat that is far more succulent than if it were removed. Add the crispy skin (which everyone loves) along with the penetrating marinade and the outcome is a wonderful thing!
- Chicken Thighs/Breast
- 1 large white onion
- 2 lemons
- Peanut butter 1 small jar
- Coconut Milk 1 tin (full fat)
- Liquid Chicken Stock 3 Tablespoons
- 2 Cloves Garlic
- Chilli flakes 1 Tablespoon
- Smoked Paprika 2 Teaspoons
- Sea Salt 1 Tablespoon
- Light soy sauce 5 Tablespoons
- Extra Virgin Olive Oil 2 Tablespoons
- Sesame Seeds 1 Tablespoon
- Pak Choi
- Chilli oil 1 Tablespoon
- Hot Chilli powder 1 Tablespoon
Start with making the marinade by placing the following in a large dish; finely chopped white onion, coconut milk, juice of 1 lemon, a small jar of peanut butter, chicken stock, smoked paprika, crushed garlic, chilli flakes, sea salt and olive oil. Mix together and remove half for the dipping sauce.
With half the marinade removed place the chicken and remaining marinade in a dish, mix well and refrigerate overnight. To make the dipping sauce blend until smooth and reduce for around 6-7 minutes on low heat. I also added another 2 tablespoons of soy, a tablespoon of lemon and another teaspoon of chilli powder.
I cooked the chicken on the BBQ (no surprises there) but it also works well in a conventional oven. Heat the BBQ up to moderately high heat, shake off the excess marinade and place directly on the grill. The fat content of the thighs will cause flare ups so you will need to reduce the heat after around 1 minute to avoid incineration.
After a further 4 minutes of cooking directly on the grill move the thighs to the top rack of the BBQ which will continue to roast the chicken for a further 10 minutes on low heat. I cooked the breasts directly on the grill (they didn't need to be put on the rack due to their low fat content)and as they were cut in half they only took around 3 minutes per side. To add further flavour I brushed some of the dipping sauce on the chicken for the final 2 minutes of cooking.
To be 100% sure that the chicken is cooked use a meat thermometer were you are looking for an internal temp of 75-80. I served the chicken with some Pak Choi which is one of my favourite vegetables at the minute. Many Chinese restaurants serve it with Oyster Sauce but I think it is too overpowering. I simply steamed the pak choi for around 5 minutes and served with sea salt and drizzled with a small amount of chilli oil.