Chicken satay with peanut sauce and homemade vegetable pickle
Recipe
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20 minutes
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55 minutes
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75 minutes
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4-8 persons
N.B.: The indicated preparation time does not include the day needed to marinate the vegetables or half day needed to marinate the satay.
Making your own satay and satay sauce is easier than you may think. Allow your chicken skewers to marinate in this delicious satay marinade for half a day for the tastiest result. The vegetable pickle is very easy to make, too!
INGREDIENTS
CHICKEN SATAY
- 600 g chicken thigh fillet
- ½ tbsp olive oil
VEGETABLE PICKLE
- 100 g carrots
- 250 g white cabbage
- 100 ml rice vinegar
- 100 g sugar
- 1 tsp ground turmeric
MARINADE
- 1 clove of garlic
- 2 tbsp teriyaki sauce
- 1 tbsp Dijon mustard
- 1 tsp Madras curry powder
- 1 tbsp dark brown caster sugar
- 1 tsp sambal oelek
- 2 tbsp olive oil
PEANUT SAUCE
- 1 clove of garlic
- 2 balls of stem ginger
- ½ stalk of lemon grass
- 200 g crunchy peanut butter
- 200 ml coconut milk
- 3 tbsp soy sauce
- 2 tbsp sweet soy sauce (ketjap manis)
- 1 tsp sambal brandal
- 1 tsp yellow curry paste
GARNISH
- 1 red chilli pepper
- 1 spring onion
- 50 g seaweed crisps
- 10 g bean sprouts
In advance
- To prepare the vegetable pickle, add the rice vinegar, sugar and turmeric to 100 ml of water and bring to the boil. Remove the pan from the stove. Peel the carrot and cut the carrot and the white cabbage into thin strips. Stir the vegetable strips into the lukewarm sweet and sour liquid and leave to cool. Leave covered in the refrigerator for 1 day so that the sweet and sour flavour is properly absorbed.
- To prepare the marinade, peel the garlic and chop finely. Mix together with the other marinade ingredients. To prepare the skewers, cut the chicken thigh fillets into cubes of approx. 3 cm and mix in the marinade. Thread the chicken thigh cubes onto 8 skewers and leave to marinate in the refrigerator for at least half a day.
Method
- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 140°C. While the temperature of the EGG is rising, place the Green Dutch Oven (round) on the grid to heat it up.
- Meanwhile, to prepare the peanut sauce, peel the garlic and finely chop the garlic and balls of stem ginger. Bruise the lemon grass and add all ingredients for the sauce to the Dutch oven with 100 ml of water. Stir thoroughly, close the lid of the EGG and leave the sauce to simmer for about 15 minutes; stirring from time to time.
- Remove the sauce from the EGG, remove the lemon grass and place the lid on the pan. Remove the grid and the convEGGtor, place the Cast Iron Grid in the EGG and heat the EGG to 180-200°C. Pre-heat the Cast Iron Grid for 15 minutes. To prepare the garnish, slice the chilli pepper and spring onion into thin rings and set to one side.
- Brush the Cast Iron Grid with olive oil. Place the skewers on the grill and grill them for about 8 minutes, turning approximately every 2 minutes. Close the lid of the EGG after each action.
- Remove the chicken satay from the EGG and place the satay on one or more plates. Brush with warm peanut sauce. Garnish each skewer with some seaweed crisps, bean sprouts and the chilli pepper and spring onion rings. Serve with the vegetable pickle and the rest of the sauce and crisps.
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