Consider this recipe a twofer. First, it makes an excellent appetizer as grilled chicken satay is always a crowd pleaser. Secondly, you can turn it into a full meal by using the grilled chicken to top a salad or serve alongside some steamed rice and vegetables.
As a room temperature dinner salad this worked very well. You can toss the extra coconut peanut sauce with some cooked asian noodles and blanched mixed vegetables like broccoli. A nice touch is to also toss in some fresh raw vegetables like cucumber, green onions, peppers or snow peas. If you plate the noodles on a bed of lettuce you get that nice fresh crunch as well.
Coconut and Peanut Butter Chicken
(serves 4)
Whisk together peanut butter, sugar, coconut milk, sambal, salt and a pinch of freshly ground black pepper. If you want to grill the chicken breasts whole, by all means do so, otherwise cut into bite sized, or long strips for skewering. Combine 1/3 of the sauce with chicken and refrigerate for 2-24 hours.
Remove from the fridge and heat up your grill. Skewer chicken if desired and remove any excess marinade. Oil your grill well and grill chicken, once you have flipped it you can start brushing with excess marinade reserving some as an accompanying sauce. Cook chicken until nicely charred and cooked through.
These are great as chicken satay style appetizer or served with some blanched chow mein noodles, broccoli and other crunchy vegetables, toss noodles with excess (and non-contaminated sauce) for a nice full meal.
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