Malaysian Chicken Satay

Adapted from Cook’s Illustrated 2020 Annual magazine.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice. Hold warm.

Step 2

Add lemongrass, onions, water, oil, sugar, garlic, ginger, salt, turmeric and red pepper flakes into food processor. Process until a uniform paste forms, scraping down bowl as necessary. Reserve 1/3 cup.

Step 3

All remaining paste into bowl and add in coriander and cumin. Cover and microwave 90 seconds, stirring halfway through. Transfer bowl to refrigerator to cool.

Step 4

Add chicken to cooked paste, toss to combine. Refrigerate while preparing sauce (up to 4 hours).

Step 5

Heat oil and reserved 1/3 c of paste in saucepan over med-low heat until find begins to develop and sauce starts to darken.

Step 6

Place peanuts, oil, water, lime juice and brown sugar in now empty processor and process until smooth. Add to saucepan and bring to a boil, scraping up any brown bits.

Step 7

Reduce heat to a gentle simmer. Reduce to 1 cup (8-10 minutes). Season to taste.

Step 8

Brush both sides of marinated chicken with oil. Grill chicken until browned and char marks appear on the first side (5 minutes). Gently release and flip chicken. Cook to temp 175*-180* (3 to 5 minutes longer).

Step 9

Reheat peanut sauce adding water to thin sauce to desired consistency. Serve over rice.