Satay Chicken Binchotan
A Southeast Asian-inspired dish featuring grilled chicken skewers, marinated in a mixture of coconut milk, kecap manis, and spices, served with a side of spicy peanut sauce and toasted binchotan.
Ingredients
- ●1 pound chicken breastcut into 1-inch pieces
- ●1/2 cup coconut milkfull-fat
- ●2 tablespoons kecap manissweet soy sauce
- ●2 tablespoons grated gingerfresh
- ●2 cloves garlicminced
- ●2 sticks binchotanfor grilling
- ●1/4 cup peanutschopped
- ●2 tablespoons peanut butter
- ●2 tablespoons lime juicefresh
- ●1 tablespoon honey
Instructions
- 1
Soak the binchotan sticks in water for at least 30 minutes.
- 2
Preheat grill to medium-high heat.
- 3
In a blender or food processor, combine coconut milk, kecap manis, ginger, garlic, and 2 tablespoons of lime juice. Blend until smooth.
- 4
Add the chicken to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
- 5
Thread the marinated chicken onto the binchotan sticks.
- 6
Grill the chicken for 8-10 minutes per side, or until cooked through.
- 7
Meanwhile, combine peanuts, peanut butter, honey, and 2 tablespoons of lime juice in a blender or food processor. Blend until smooth.
- 8
Add 2 tablespoons of water to the blender and blend until the sauce reaches desired consistency.
- 9
Serve the grilled chicken with the spicy peanut sauce and toasted binchotan on the side.