Grilled Chicken with Sunflower Seed Satay Sauce


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For a nut-free twist on satay sauce, we swap in sunflower butter for the usual peanut butter. Serve the savory-sweet sauce with grilled chicken, rice noodles and fresh vegetables for a stunning platter that allows guests to build their own meal.

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Yields:
4 serving(s)

Total Time:
0 hours 45 min

Cal/Serv:
651

Ingredients

For chicken

  • 1 1/2 tbsp.

    yellow curry paste (we used Maesri)

  • 2 tsp.

    lime juice

  • 1 tsp.

    fish sauce

  • 1 tsp.

    brown sugar

  • 1/2 tsp.

    ground turmeric

  • 1

    clove garlic, grated

  • 1 1/2 lb.

    boneless, skinless chicken thighs (8 small), trimmed

For satay sauce

  • 2 tbsp.

    yellow curry paste

  • 2 tbsp.

    lime juice

  • 2 tsp.

    fish sauce

  • 1 tbsp.

    plus 2 teaspoons brown sugar

  • 1/4 c.

    unsweetened and unsalted sunflower seed butter

  • 1 1/2 tbsp.

    extra virgin coconut oil, melted 

  • 1 1/2

    to 2 tablespoons boiling hot water

For cucumber salad and rice noodles

  • 3 tbsp.

    lime juice

  • 1 tbsp.

    fish sauce

  • 1 tbsp.

    brown sugar

  • 4

    Persian cucumbers, sliced thinly

  • 1/2

    small red onion, sliced very thinly

  • 8 oz.

    thin rice noodles

  • 3 c.

    mixed small herb leaves such as cilantro, mint, and basil

  • Thinly sliced Thai red chile, for serving 

  • Lime wedges, for serving

Directions

  • Marinate chicken:

    In medium bowl, combine first 6 ingredients, then toss with chicken to coat. Refrigerate 1 hour and up to overnight. 

  • Make satay sauce:

    Mix curry paste, lime juice, fish sauce, brown sugar, sunflower seed butter, and coconut oil. Whisk in hot water until desired consistency is achieved; set aside. 

  • Make cucumber salad and rice noodles:

    1. Step 1Mix lime juice, fish sauce, and brown sugar until sugar is dissolved. Divide sauce between 2 medium bowls; add cucumbers and red onion to 1 bowl and toss; refrigerate until ready to use.
    2. Step 2Cook noodles per package directions, drain and rinse under cold water to cool to room temperature, then shake off any excess water. Add to second bowl with remaining dressing and toss to coat. 
  • Cook chicken and assemble:

    Heat grill or grill pan on medium-high. Oil grill well, then add chicken. Reduce temp to medium and grill until charred and cooked through, 5 to 6 minutes per side, adjusting heat as necessary. Transfer to cutting board and let rest at least 3 minutes before slicing. Serve with noodles, cucumber salad and satay sauce, herbs, chile, and lime wedges if desired. 

NUTRITIONAL INFORMATION (per serving): About 651 calories, 24.5 g fat (8.5 saturated), 34 g protein, 1,080 mg sodium, 72 g carbohydrate, 4 g fiber

Did you make this recipe? Comment below!

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