Spicy Chicken Satay with Peanut Sauce
When we were growing up, my family used to go to Yosemite every year. We would leave on Mother’s Day and stay for a week in the cabins along the Merced river. To this day, Yosemite is still one of my favorite places on earth. I’ve been back twice in the last couple years after being away for nearly 15 years, it felt like time had stood still. My favorite things about camping in Yosemite were hiking, campfires, and of course the food! Because we didn’t have all the same luxuries of our home kitchen, my parents would sometimes splurge on “camp” treats that we wouldn’t ordinarily get at home :). After many trips to Yosemite, my parents and their friends who camped with us became very savvy campers and knew how to pack and cook some incredible dishes. We used to eat really amazing meals! One of the meals that I always looked forward to the most was one prepared by my parent’s friends, they were Indonesian and I don’t even remember the name of the dish. All I remember was this spicy mouth-watering chicken in a creamy and crunchy peanut sauce over a big plate of rice. After a long day’s hike or in the cold weather it was the absolute perfect way to warm up and wind down. It was so hearty and comforting, I couldn’t get enough.
I still love those flavors today and have finally recreated a healthier version of it! This dish has all of the flavors, spice and savouriness that I remember. The best part about it, is that it’s actually really easy to make. I marinated the chicken first in all of the spices and let it sit for about 20-30 minutes while I prepped the rice, peanut sauce, and preheated the BBQ.
I served this chicken and peanut sauce over rice, and for all of the flavor of coconut rice without all of the coconut milk, I added 2 tsp of coconut oil. The rice tastes a bit richer and has that wonderful coconut aroma and flavor that pairs so well with this dish.
1 Lb. organic chicken (two chicken breast) 1/4 Cup thinly sliced onions 1/4 Cup organic whole milk yogurt 1 Tsp ginger 2 Garlic cloves 1/2 Tsp ground coriander 1/2 Tsp turmeric 1/4 Tsp cumin
Peanut Sauce 1/4 Cup all natural peanut butter 3 Tbsp water 2 Tbsp + 1 Tsp soy sauce 1 Tsp white vinegar 1 Tsp Sriracha
Soak wooden skewers in water to prevent from burning on the BBQ. Note: You can use this marinade and BBQ chicken without skewering, all depends on serving preference.
Thinly slice onions and place in a medium bowl with finely chopped ginger and garlic.
Add yogurt, spices, and chicken and mix well.
Skewer chicken using soaked wooden skewers and BBQ for approximately 3-4 minutes on each side until chicken is completely cooked.
In a small bowl combine, peanut butter, water, soy sauce, white vinegar and Sriracha. Mix well until sauce is formed.