Coconut peanut pesto chicken satay:
I am still working my way through the freezer and had some Chicken Breast from Herb Fed to use. I had been looking through the Korean BBQ book for some thigh recipes when I spotted Coconut peanut pesto chicken satay. It ticked so many boxes that it had to go on the list!
This recipe is from Korean BBQ by Bill Kim and Chandra Ram:
Auto Amazon Links: No products found.
The Meat:
4 chicken breasts, around 1.3kg for £18 from Herb Fed. Great quality meat and the breasts were massive.
The Prep:
I removed the skin from the chicken and sliced it into inch thick slices then threaded them onto the skewers.
Blackening Rub: In a bowl I mixed Sweet Paprika, Garlic Powder, Chilli Powder (all 3 from Steenbergs) and salt.
Korean Pesto: Nuoc Cham Sauce, Lemongrass Chilli Sauce, Chipotle in adobo sauce, Kimchi, Dry roasted peanuts, basil leaves and rapeseed oil. All in a bowl then blitzed.
Nuoc Cham Sauce: Dark brown sugar, lime juice, fish sauce, garlic and Thai chillies. In a bowl and whisked.
Lemongrass Chilli Sauce: Garlic, ginger, lemongrass, sweet chilli sauce, sambal oelek and toasted sesame oil. In a bowl and whisked.
The chicken was sprinkled with the Blackening Rub:
The skewers are Russian Skewers from Manchester Vacs:
If you want to buy a set of four skewers they are available from Amazon:
Auto Amazon Links: No products found.
The Cook:
A chimney of Oxford Charcoal Oak was placed all over the base of the Napoleon Pro 22 so the whole grill was for direct cooking. Once at temp the skewers were placed on top.
After a few minutes I rotated the skewers and repeated until the internal temperature of the meat was 75c.
Time to Eat:
The Korean Pesto was mixed with coconut milk, peanut butter and sambal oelek then served in a bowl with the chicken.
SUMMARY:
Yet another great recipe from this book, so tasty! The chicken was soft and juicy, tasted fantastic but worked so well with the Coconut and Peanut Pesto.
Cook Difficulty: | 2/5 |
Cook Duration: | Medium: 3/5 |
Cook Equipment: | Napoleon Pro 22 |
Cook Method: | Direct |
Charcoal: | Oxford Charcoal Oak |
Smoking Wood: | N/A |
Cook temperature: | 300C |
Cook time: | About 10 minutes |
Internal temperature: | 75c |
Notes: | No major changes |
This recipe is from Korean BBQ by Bill Kim and Chandra Ram:
Auto Amazon Links: No products found.
Also cooked this week:
Black Pudding Burger from The Burger Book by DJ BBQ:
Auto Amazon Links: No products found.
The Caputo Nuvola Super felt really nice and the crusts rose well. Looking forward to cooking more with this.
BBQ spiced chicken thighs with Yoghurt Nuoc Cham Sauce from Korean BBQ by Bill Kim and Chandra Ram:
Auto Amazon Links: No products found.
Mocha Skirt Steak Fajitas from Food and Fire by Marcus Bawdon. First cook from this book and I have quite a few lined up:
Auto Amazon Links: No products found.
Many thanks to Steenbergs for the vast array of herbs and spices they provided which were used in every dish listed here! Have a look on their website for top quality ingredients which really help boost your flavour profiles.
KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs