chicken satay

Chicken Satay Recipe and wine pairing

Say good-bye, boring grilled chicken! Say Hello, chicken satay! This Chicken Satay Recipe It’s full of big flavor thanks to the combination of peanut butter, ginger, and tamari. The chicken is grilled whole to retain maximum juiciness, and then cut into strips and draped in the creamy sauce.

Kicked up sides of coconut rice and crunchy radish and cucumber quick-pickles make for a pretty exciting dinner.

The key to this meal

What makes this meal special is pickling the vegetables. Trim ends from radishes and cucumber, then thinly slice into rounds. In a medium bowl, whisk together vinegar and 1⁄2 teaspoon each sugar and salt. Add cucumbers and radishes and set aside to marinate. This little touch will add that something special to this meal.

Today’s quote of the day is by Og Mandino.  He wrote the bestselling book The Greatest Salesman in the World. His books have sold over 50 million copies and have been translated into over twenty-five different languages.

Chicken Satay Quote

so lets get started on this Chicken Satay Recipe.


Tips for cooking chicken

Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home. 

You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting, so the juices redistribute themselves back through the meat.

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.

DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.


Wine Pairing

Zinfandel

Body and Tannins: full-bodied, bold tannins

A nice Zinfandel goes great with this chicken satay dish. Zinfandel is made up of a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. Zinfandel is lighter in color than both Cabernet Sauvignon and Merlot. However, although a light-bodied red wine like Pinot Noir, Zin’s moderate tannin and high acidity make it taste bold. Generally speaking, most Zinfandel wines have higher alcohol levels ranging from about 14 – 17% ABV.


Recipes header
Chicken Satay 566

Chicken Satay & Coconut Rice with Pickled Radish and Cucumbers

Say good-bye, boring grilled chicken! Say Hello, Chicken Satay Recipe! It’s full of big flavor thanks to the combination of peanut butter, ginger, and tamari.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 716 kcal

Ingredients
  

Ingredients

  • 5 oz jasmine rice
  • 1 ⁄2 oz unsweetened coconut
  • 2 oz radishes
  • 3 oz Persian cucumber
  • 1 ⁄2 oz rice vinegar
  • 1 oz fresh ginger
  • 11 ⁄2 oz peanut butter (use
  • half) 1
  • 1 ⁄2 oz tamari 2
  • 12 oz boneless skinless
  • chicken breasts
  • 1 ⁄4 oz fresh cilantro
  • What you need
  • neutral oil such as vegetable
  • coarse kosher salt
  • sugar
  • freshly ground pepper

Instructions
 

Chicken Satay Recipe

  • Toast coconut: Rinse rice in a fine-mesh sieve until water runs clear. Heat 1 tablespoon oil in a small saucepan over medium-high until shimmering. Add coconut and toast, stirring, until coconut is golden brown and fragrant, 1-2 minutes (watch closely).
  • Cook rice: Immediately add rice to saucepan along with 11⁄4 cups water and 1⁄2 teaspoon salt; bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Fluff rice with a fork and keep covered off heat until ready to serve.
  • Make pickles: Trim ends from radishes and cucumber, then thinly slice into rounds. In a medium bowl, whisk together vinegar and 1⁄2 teaspoon each sugar and salt. Add cucumbers and radishes and set aside to marinate.
  • Make satay sauce: Peel and grate half of the ginger (save rest for own use). In a medium bowl, whisk together peanut butter, tamari, grated ginger, 1 tablespoon sugar, 2 tablespoons warm water, and 1⁄8 teaspoon salt. (If sauce breaks, stir in warm water 1 tablespoon at a time until sauce regains creamy consistency.)
    dressing
  • Grill chicken: Preheat a grill or grill pan over high heat. Pat chicken dry and, if necessary, pound to an even 1⁄2-inch thickness. Season all over with 1⁄2 teaspoon each salt and pepper. Grill until well charred on one side and almost cooked through, 6-7 minutes. Flip and cook on other side until chicken is no longer pink, 1-2 minutes.
    grill chicken
  • Finish & serve: Roughly chop cilantro leaves and stems. Slice each chicken breast crosswise into 3 or 4 pieces. Serve chicken with coconut rice and pickles alongside. Drizzle satay sauce over top and sprinkle with chopped cilantro. Enjoy!
    Chicken Satay & Coconut

Video

Notes

Allergens Peanuts (1), Soy (2). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

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