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
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.
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