Chicken Satay with Grilled Vegetable Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1305
- Total Fat
- 84
- Saturated Fat
- 33
- Carbohydrates
- 84
- Dietary Fiber
- 8
- Sugar
- 17
- Protein
- 58
- Cholesterol
- 222
- Sodium
- 1356
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
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
Directions
- 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.