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In restaurants, I find chicken satay to be a bit dry and lame, but I order it for the sole purpose of cramming peanut sauce into my belly. But oh, I had a dream. A dream to create a delicious, Thai-inspired coconut-grilled chicken, juicy little meat suckers to complement the spicy peanut sauce. Achievement: Unlocked. — from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen and Adeena Sussman. Buy this book from Penguin Random House, Indiebound, or Amazon.
Excerpt from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen and Adeena Sussman. Copyright 2016 by Chrissy Teigen and Adeena Sussman. Excerpted by permission of Clarkson Potter, an imprint of Penguin Random House.
In a bowl, combine the coconut milk, garlic, cilantro, brown sugar, salt, turmeric, ginger, and cumin in a bowl. Add the chicken tenders, cover, and marinate for at least 2 hours and up to 12 hours in the refrigerator.
In a bowl, combine the peanut butter, brown sugar, garlic, ginger, soy sauce, Sriracha, vinegar, and 1⁄4 cup water, thinning with additional water if you prefer a thinner sauce.
In a bowl, combine the sugar, 1⁄2 cup water, the vinegar, cucumber, shallot, and chile. Season to taste with salt.
Heat a grill or grill pan over medium-high heat until hot. Remove the chicken tenders from their marinade, letting the excess drop back into the bowl. Thread each chicken tender on a skewer and grill until cooked through but still juicy, 2 to 3 minutes per side.
Serve the chicken with the satay sauce and sweet hot pepper sauce.
