- by George Orange
- May 24, 2019
- 1 High Welfare Whole Chicken Or 6 Boneless Thighs
- 2 level teaspoon medium curry powder
- 1 level teaspoon ground cumin
- 2 heaped teaspoon turmeric
- 8 fresh chillies
- 3 cloves of garlic
- 7 cm piece of ginger
- 1 big bunch of fresh coriander (60g)
- 8 tablespoons crunchy peanut butter
- 3 tablespoons soy sauce
- 6 spring onions
- 5 limes
For the Sauce
- 1 small can (160ml) of Coconut Cream
- Gently heat the dry spices in a pan for a minute or so, or untill the spices become aromatic.
- Get your blender out and tip in the now toasted spices, top 4 of the chillies (de-seed if you like less heat) and roughly chop them. Pop them in the Blender.
- Peel the ginger with a teaspoon and again roughly chop into the blender
- Tear the coriander (keeping some for the garnish later) and add that.
- Add the Peanut Butter, Soy Sauce, add the zest and juice of 4 limes.
- Blitz that all up. Once it's combined (add a glug of water if necessary) give it a taste. Happy? Then finely slice the spring onions. Stir in the green bits reserving the white end for garnish.
- Spatchcock your Chicken, and make 2 some small incisions in each breast big enough to take some more (optional) chillies later OR
- Trim the fat and straggly bits from your Chicken Thighs
- Coat the chicken all over in 2/3rds of the satay sauce, reserving a third for a sauce.
- Marinate for at least 2 hours, ideally overnight/ 24 hours (it's worth it!)
- Fire up your Traeger or BBQ to 200c/ 390f. You want a bit of heat to crispen the skin/ peanutty goodness.
- If whole bird: Then slide in the remaining chillies into the slits you made earlier, Or thighs skewer with metal skewers (the wooden ones are useless- much better to invest in a decent set)
- Once hot pop the bird on the grill breast side up.
- Cook the whole bird for around 40 mins or until the chicken is cooked to 75c or 167f (UK Safe Temps) use an Instant Read Thermometer to ensure it's all up to temperature
- Allow to rest
- Whilst thats cooking get a pan on the hob and gently heat the remaining satay sauce with the small can of Coconut cream. Taste and season if necessary.
- Once all cooked drizzle your bird with your sauce and sprinkle the pomegranate seeds, coriander, spring onions and chopped peanuts over.