So, on to the chicken satay. I concocted my own marinade, taking into consideration that the husband is not a big ginger fan, which meant I had to restrain myself, but I was very pleased with the flavor of the chicken. Slightly spicy, slightly sweet, and incredibly tender and moist. I did thread the tenders on skewers, but they caught on fire during the grilling process and smoldered into nothingness. I soaked the skewers for 30 minutes - not enough? I'm going to buy some metal ones, and just be done with the whole soaking process. But, my favorite part of the meal was the coconut rice - it was delicious! You can't see it in the photos, but I added 1/2 cup of dessicated coconut, which intensified the coconut flavor. Toasted coconut on top would have been awesome, but I knew the husband would have just freaked. You, on the other hand, should add toasted coconut nut - you'll thank me!
2 cups basmati rice
1 can coconut milk
1/2 teaspoon salt
1/2 cup desiccated coconut
Water
Pour coconut milk into a large measuring cup, fill with water to make 3 1/3 cups of liquid. Pour into saucepan; add rice, coconut, and salt, stirring to mix. Bring to a boil, cover and reduce to very low simmer. Cook for about 15-18 minutes, or until rice is tender. Fluff with fork.
Optional: Sprinkle on toasted coconut before serving.
Chicken Satay
1 1/2 lb chicken tenders
6 cloves garlic, grated or finely minced
1 teaspoon grated ginger
1 serrano pepper, seeded and minced
2/3 cup smooth peanut butter
2/3 cup coconut milk
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon curry powder
1 stalk lemongrass, optional, but really tasty
In a bowl, combine all ingredients except for chicken tenders. Add tenders, stir to coat and refrigerate for at least 8 hours or overnight.
Preheat a grill to high heat. Thread tenders onto skewers and grill for 5-7 minutes per side, or until nicely charred and cooked through.
Linked to Full Plate Thursday
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OMG, I can't wait to try this. All my favorite flavors and grilling seems like a great idea after all the rain we have had, unless it floated away!
ReplyDeleteDelicious dish Louanne! I can't wait for the weather to become warm to be able to grill as well. You are so lucky you can do this now. Your chicken looks mouthwatering!
ReplyDeleteI'm excited to start grilling! Your dish looks great!
ReplyDeleteSaving this one, Louanne! Think I'll make it when my brother comes to visit next week! He loves anything with curry, and this would be no exception! Will let you know how it comes out, but we have to grill indoors on my LC grill pan...
ReplyDeleteHi Louanne,
ReplyDeleteIt's grillin time! This looks like great chicken, that we would love. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
What a lovely Asian dinner! The chicken looks really tasty and good, great with the coconut rice. Yummy!
ReplyDeleteCoconut makes EVERYTHING taste amazing!! :), Great recipe, as always!! Miriam@Meatless Meals For Meat Eaters
ReplyDeleteThe sun is shining here and this sounds like a great Friday night to me! I haven't made coconut rice....I only have brown....it should work fine right?
ReplyDeleteYum! Thanks for linking up with Friday Potluck! What delicious flavor combinations! MMMM!
ReplyDeleteThis is a really lovely recipe and your photos of the satay are wonderful. I'll have to try this verdion. It sounds delicious. Have a great day. Blessings...Mary
ReplyDeleteThis looks delicious! We love chicken satay and paired with the rice it would make a great week night meal in our home. Thank you.
ReplyDeleteJo
Delicious Louanne! I'm so glad I didn't click over and find one of your delectable desserts - giving up sweets for lent and then seeing those desserts just gets me drooling on my keyboard. Have a wonderful Sunday :-)
ReplyDeleteI love chicken satay Louanne! What a delicious idea to serve it with coconut rice! I can't wait to start grilling again! xoxo
ReplyDelete