Satay Chicken with Peanut Sauce
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium - High Heat
Key Accessories
Ingredients
4 Large Chicken Breasts
1 tin Coconut Milk
1/2 cup Peanut Butter
2 tbsp Fish Sauce
2 tbsp Kecap Manis
2 1/2 tbsp Light Brown Sugar
2 1/2 tbsp Thai Red Curry Paste
Pinch of Salt
Juice of 1 Lime
1 Clove Garlic, Minced
2 tbsp Oil
Method
To create the base for the marinade and the sauce, add your coconut milk, peanut butter, fish sauce, kecap manis, light brown sugar and thai red curry paste to a bowl and mix it thoroughly.
Cut your chicken into large chunks that will fit onto your skewers. I suggest cutting a full chicken breast into 4 similar sized chunks. Add your chicken chunks to a separate bowl and add 1/2 cup of the sauce base to it. Add your 2 tsp of oil to the chicken to complete the marinade then massage the meat with your hand to ensure every part of the chicken is covered. Cover the dish with cling film and put it into the fridge to marinade for 2-3 hours.
To the remainder to the sauce base, add the lime juice and garlic then put this into the fridge, ready to cook off later along with the chicken.
When you are ready to cook, fire up your BBQ with lumpwood charcoal and set it up for direct cooking. On the Kamado Joe, I banked most of the coals to one side giving me a hot fire with no cooking grate above it. This is where the Russian skewers will sit. On the opposite side I had fewer coals and my cooking grate placed on the low level so I could cook the sauce.
Remove your chicken from the fridge and thread it onto the skewers. If you don’t own the Russian skewers I can highly recommend them. They are a great accessories for cooking larger amounts of meat and not having to deal with lots of smaller skewers. They also fit across he Kamado Joe Classic and the Weber Kettle nicely.
When your chicken is skewered, place the skewers onto the barbecue and cook the chicken direct until it reaches an internal temperature of between 72-75c. Remember to check the temp of your chicken all the way along your skewer with your Thermapen in case you have cold spots in the BBQ and the outer chunks may cook at a slower rate.
You can also place the sauce onto the grill to cook through and bring it to a bubble. There are no raw ingredients in the sauce that have to be cooked but I think it benefits from it.
When your skewers are ready, serve them up however you wish. We went with some rice with a few chillies and lime wedges to garnish.
