Delicious Lemongrass Chicken Satay grilled on the BBQ and served with a spicy peanut dipping sauce all over a bed of creamy coconut rice. Serve it up with some sliced mango, cucumber, Thai basil, chili and extra sauce for dipping.
The weather is beautiful outside! Spring is officially here in Calgary. I’m sure that we will have a few more ‘freak’ storms before we are out of the woods, but for now I am going to enjoy this beautiful warm weather. I always get excited when winter comes to an end, and one sure sign of that is firing up the BBQ again and cooking in the great outdoors.
My Mom used to make satay, usually with beef or chicken and always delicious peanut dipping sauce. I’ve always loved them. Great little appetizers for a party or serve it up with some rice for a full meal. I decided to make my own little version of these tonight with chicken. As the main course I’ve served these over coconut rice with some sliced mango, Thai basil, cucumber and extra peanut sauce for dipping.
The chicken is marinated in a mixture of lemongrass, shallots, fish sauce, garlic, lime juice, and sesame oil. It’s best marinated overnight for the flavors to permeate, but if you are short on time, at least an hour or so minimum I would recommend.
For the coconut rice, I’ve just subbed some of the water with coconut milk and added just a touch of salt and sugar to the mix. So creamy and flavourful and perfect with this dish!
Fantastic light and bright flavors, perfect for a sunny day!
If you like this dish why not try: ‘Zuni’ Roast Chicken with Chimichurri Sauce
Lemongrass Chicken Satay with Spicy Peanut Sauce and Coconut Rice
Ingredients
- 2 stalks lemongrass
- 2 cloves garlic
- 2 medium-large shallots
- 1 whole thai chili (birds eye)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 4 chicken breasts (can replace with thighs)
- 1 tbsp water
Peanut Sauce
- 1/2 cup peanut butter
- 2 cloves garlic
- thumbsize piece ginger
- 1 whole lime
- 1-2 whole birds eye chili
- 1 tbsp sweet chili sauce
- 1/4 cup water
- 1/4 cup cilantro
Coconut Rice
- 2 cups short grain white rice
- 400 ml unsweetened coconut milk
- 1 1/4 cup water
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- Trim and roughly chop your lemongrass, garlic, shallots and chili. Using a food processor or mortal and pestle mash up into a rough paste mixture, add a little water to help. Add in the fish sauce, lime juice, water and sesame oil. Stir to combine
- Cut your chicken into long strips that you will later thread on a skewer. Place into a container or freezer bag. Pour over the marinade ingredients and let marinade for a least 1 hour but preferably overnight.
- Soak some wooden skewers in water for about 30 minutes. Thread your chicken onto the skewers and BBQ over medium heat until browned and cooked through. Serve with Peanut Sauce over Coconut Rice
Peanut Sauce
- Using a food processor, mix together all of the ingredients until smooth. You may want to start with 1 chili depending on your spice tolerance. Serve with Chicken Satay.
Coconut Rice
- Rinse and drain your rice a few times until no longer cloudy. Let soak in water for about 1 hour. Mix together your coconut milk and water, stir until smooth. You will need about 3 cups of liquid total. Drain your rice and add to this in your rice cooker along with your coconut milk, water, sugar and salt. Cook until done. Fluff with a fork when finished.
