Name: Chicken Satay Lettuce Cups
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT5H15M0.000S
Yield: 12 servings
Cuisine: asian
Ingredients: 1/3 cup packed dark brown sugar; 1/4 cup vegetable oil; 1 1/2 teaspoons ground turmeric; 1 teaspoon cayenne pepper; 1 teaspoon ground coriander; 1/4 teaspoon ground cumin; 4 cloves garlic; 2 stalks lemongrass, tender white parts only, finely diced; 1/2 white onion, coarsely chopped; Kosher salt; 3 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks; 1 cup salted dry-roasted peanuts; 1/2 cup coconut milk; 3 tablespoons tamarind paste; 2 tablespoons distilled white vinegar; 1 tablespoon dark brown sugar; Pinch cayenne pepper; Kosher salt; 10 cloves garlic; 3/4 cup vegetable oil; 1 cup salted dry-roasted peanuts; 2 tablespoons dark brown sugar; Kosher salt; 2 pints cherry tomatoes, halved; 2 English cucumbers, sliced; 2 heads Bibb or Boston lettuce, leaves separated (about 48 leaves); 1/2 white onion, thinly sliced; 4 cups cooked white or sticky rice

Directions

Special equipment:

a 2-burner cast-iron grill pan such as a Food Network™ Pre-Seasoned Cast-Iron Reversible Grill; twelve 10-inch bamboo skewers; tongs such as Food Network™ TUX Silicone-Tipped Tongs

For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.

Chicken Satay Lettuce Cups

Ingredients

Chicken and Marinade:

Peanut Sauce:

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Directions

Special equipment:

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