Minced Chicken Satay with Chili Coconut Spice Sauce

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Sunny days and long evenings make an ideal time to get together with family and friends for a BBQ dinner or relaxing pool party. When the weather is warm and the days are long, nobody feels like going into a lot of trouble, so I am bringing you another delicious and simple dish from my backyard to yours. Chicken skewers are all too often dry and flavorless, but this chill coconut spice sauce ensures this chicken satay is anything but. The Chili Coconut Spice Sauce adds a wonderful favor to the chicken satay. I also used it as a dipping sauce instead of traditional peanut sauce. Don’t  be intimidated by the laundry list of ingredients! Most of this recipe itself calls for throwing everything into a blender and blending away. So the next time you have guests over, why not treat them to some really yummy and easy to make, chicken satay! I am bringing these delicious Chicken Satay over to Angie’s Fiesta Friday. This week Fiesta Friday is co-hosted by Prudy @ Butter, Basil and Breadcrumbs and Jes @ Cooking Is My Sport. Enjoy!!!

Minced Chicken Satay with Chili Coconut Spice Sauce

  • Servings: 4-6
  • Time: 30 min
  • Difficulty: easy
  • Print

Ingredients:

  • 1 pound ground chicken or turkey
  • 2 tablespoons breadcrumbs
  • Salt, pepper to taste
  • Lime wedges, for serving
  • 8-10 stalks fresh lemongrass stalks or wood or metal skewers

Chili Coconut Spice Sauce:

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 lemongrass stalk, tender white inner bulbs only, finely chopped
  • 1 tablespoons minced ginger
  • 1-2 fresh red or green jalapeño chili, seeded and chopped ( or to taste)
  • 1 tablespoons soy sauce
  • 1 teaspoon Asian fish sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground turmeric
  • 1/2 cup coconut milk
  • 2 tablespoons unsweetened flaked dried coconut
  • Juice of 1 lime
  • 1/4 teaspoon agave nectar

Directions:

  1. To make Chili Coconut Spice Sauce: Add 1 tablespoon of oil to the skillet with the shallots, garlic, lemongrass, ginger and chilies; cook over low heat, stirring, until softened, 3 minutes.
  2. Stir in soy sauce, fish sauce, cumin, coriander, paprika, nutmeg and turmeric and cook until fragrant, 3 minutes.
  3. Stir in the coconut milk, lime juice, coconut flakes and agave nectar. Remove from the heat and let it cool.
  4. Transfer to a blender and puree the sauce.
  5. To make Chicken Satay: Combine ground chicken, breadcrumbs, 1/4 cup chili coconut spice sauce, salt and pepper in a large bowl and toss gently until homogenous.
  6. Trim root ends from lemon grass. Trim tops to make stalks 6-8 inches long. Remove coarse outer leaves.
  7. Mound about 1/4 cup chicken mixture around thick end of each lemon grass stalk or 2 tablespoons one end of each soaked wood skewers. Gently squeeze chicken mixture into a log around each stalk or skewer. Cover exposed ends of lemon grass with foil.
  8. Heat the grill to high. Lay chicken skewers on a lightly oiled grill. Cook, turning as needed to brown evenly, 5-6 minutes. Serve with a Chili Coconut Spice Sauce and lime wedges.

Enjoy!

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47 thoughts on “Minced Chicken Satay with Chili Coconut Spice Sauce

  1. Now, why didn’t I think of this last year when I planted 2 big bushes of lemongrass? They ended up wasted instead since I just needed a few stalks here and there to make tom yum soup. Of course, this year I didn’t plant any. Maybe it’s not to late, they do grow really fast. They look so tempting, Olga. I do love satay! 🙂

  2. Pingback: Chocolate Peanut Butter Banana Cream Pie | Fiesta Friday #26 | The Novice Gardener

  3. Happy Happy Fiesta Friday Olga! Your chicken satay look fabulous…and that sauce? Crazy delicious!! It’s the perfect dish to share with all of us today… perfect party food!! I love how easy you made it sound… just blending…I can do that!! 🙂 I’m excited about this one…I can’t wait to give them a try! Thank you so much for sharing! ❤

  4. Olga your blog is a trap! It’s official:) I was looking at this delicious chicken and ended up on your pin interests because I found something else, looking so yummy! I don’t know how you do it, but any time I’m here I end up rummaging in your archives and pictures and so on! Xx

  5. Gorgeous image! The sauce is brilliant and I must try to make those chicken satays. What a smart idea to do them on lemongrass! All round fabulous recipe!

  6. This is such a wonderful post, and I love that you used Lemongrass stalks for them!!!!!
    Your post makes me so happy every time I visit 🙂

  7. This looks fabulous. My two who eat meat would love it. Maybe I could make a tofu version for my daughter who is a vegetarian? This is the kind of recipe that I feel I can only get when in a restaurant but your description makes it sound very do-able!

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