Grilled Chicken Thighs with Danny’s Satay Sauce

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Oh the joy of somebody who really understands flavour doing all the work for you so you can have a night off. That’s what I’ve got here: this fantastically nutty, zingy, fiery satay from my good friend Danny.

Unfortunately, he only made one jar of the stuff and I’ve used it all. But he has kindly shared his not-so-secret recipe so you can enjoy this sensational satay too. Use it as a marinade to marinate some chicken, then add it to coconut milk to make a delicious creamy sauce.

Serves 2-4

For the chicken

6-8 boneless, skinless chicken thighs, cut into big chunks

For Danny’s Satay marinade

1 or 2 red chillis (to taste) deseeded chopped
1 clove of garlic chopped finely
Thumb sized piece of ginger chopped
2 limes
Soy sauce to taste (I use Sanchi Tamari or Lee Kum Kee Double Deluxe if possible)
4-5 heaped tablespoons of Whole Earth crunchy peanut, cashew, hazelnut or almond butter

For the sauce

Add half a can of coconut milk to 2 tbsp of the marinade

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To make the satay. 

1. Bung the chilli, garlic, butter, soy and ginger in a food processor.

2. Zest both limes and squeeze in the juice of one. Whizz.

3.  Taste, add some of the juice of the 2nd lime if required

4. Add a splash of water if too thick

5. Season with salt and pepper to taste.

To make the chicken

1. Add 6 tbsp satay marinade to a non-metallic bowl. Add the chicken chunks and mix until the chicken is thoroughly coated. Leave to marinate in the fridge for a couple of hours.

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2. When you’re ready to cook, thread the chicken onto metal or bamboo skewers.

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3. Preheat the grill to its highest temperature and grill the chicken for around 5 mins each side, until the chicken is completely cooked through.

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4. Make the sauce by mixing the coconut milk with a couple of tablespoons of marinade, bring to the boil and reduce slightly.

Serve with crispy sliced peppers and tomato salad and scatter over some chopped coriander and mint leaves.

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