Chicken Satay with Grilled Vegetable Couscous

Total Time:
1 hr 50 min
30 min
1 hr
20 min

4 servings

  • 1 (14-ounce) can unsweetened coconut milk
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
  • Kosher salt and freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, about 8 thighs
  • 12 (10-inch) skewers
  • 1/2 cup peanut butter
  • 1 tablespoon hot sauce, or to taste
  • Canola oil, for brushing
  • 1 (10-ounce) package couscous
  • 1 green bell pepper
  • 1 medium zucchini
  • 1 medium red onion
Watch how to make this recipe.
  • In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.

  • Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.

  • Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.

  • Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.

  • Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.

  • Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.

  • Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.

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    This recipe is featured in:

    Great Grilled Chicken