Chicken Satay Lettuce Cups
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 765
- Total Fat
- 38
- Saturated Fat
- 6
- Carbohydrates
- 73
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 35
- Cholesterol
- 107
- Sodium
- 907
- Total: 5 hr 15 min (includes marinating time)
- Active: 1 hr 15 min
Ingredients
Chicken and Marinade:
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
Peanut Sauce:
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
Toppings and Serving:
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.