Chicken Satay with Grilled Vegetable Cous Cous
In case you couldn't tell, I'm into cous cous lately. This page has a great grilled side dish that goes well with a nice grilled chicken satay.
1 (14 oz) can of unsweetened coconut milk
1/4 cup brown sugar
2 TBSP soy sauce (plus 1 for sauce)
2 tsp minced garlic
1 tsp cumin
salt and pepper
1/2 cup peanut butter (creamy)
2 TBSP hot sauce
1 TBSP reserved hot oil (or if you dont have that, 1/4 tsp cayenne and 1 TBSP canola oil)
2 pounds of boneless, skinless chicken breasts, cut into large pieces
8 skewers (soaked in water for at least 30 minutes)
Directions for Chicken:
Combine the coconut milk, brown sugar, soy sauce, garlic, cumin, salt and pepper in a large bowl. Whisk. You want a good amount of seasoning here.
Take 1/2 cup of the marinade and put it into a smaller bowl.
In the large bowl with most of the marinade, add your chicken and marinate in the fridge for 1 hour or up to 4 hours.
Now back to the smaller bowl, to the 1/2 cup reserved marinade, add hot oil, peanut butter, hot sauce and 1 TBSP soy sauce. Whisk and taste for seasoning. You should taste peanut butter here but it should also be a little hot. If too hot, add a pinch of brown sugar. If you are going right to cooking, leave the satay sauce out. If you aren't cooking for awhile store in the fridge and then take out when you get ready to grill. You don't want your sauce super cold.
When the chicken has marinated at least 1 hour, take them out of the marinade on the cutting board and cut into large pieces. If you have a long piece you just zig zag it on the skewer to poke multiple holes in the chicken so it will stay on the skewer. You will end up with about 8 skewers for 2 pounds of chicken. Make sure not to skewer the chicken too tight. You want more surface area to the grill so it cooks evenly.
Oil your grates. Season the chicken a little more with salt and pepper. Grill for a total of 25 minutes or until nicely marked and cooked through - turning often.
Serve on top cous cous and drizzle with satay sauce.
1 small shallot, sliced in half
1 small zucchini, sliced lengthwise
1 small red pepper, sliced into 4 pieces
salt, pepper, hot paprika
2 cups Cous Cous - prepared according to package directions with a little salt, pepper and olive oil
Olive oil for tossing
Orange Zest for garnish and brightness!
Directions for cous cous:
Toss the vegetables with olive oil. Season with salt, pepper and hot paprika. Grill for about 4-5 minutes per side or until charred and nicely tender. Chop into a small dice. Toss in the cous cous and keep warm. Taste for seasoning. Since the chicken only takes half the grill I actually brought my pan back on the grill on super low heat. I just let it hang out there while I cooked the chicken.
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