Chicken Satay Goes to Rio

Embark on a flavor-packed journey with "Chicken Satay Goes to Rio," a tantalizing twist on classic satay infused with vibrant tropical flair. Juicy, marinated chicken thighs are perfectly grilled to golden perfection, then paired with a creamy coconut-peanut sauce that's rich and indulgent. The star of this dish, however, is the zesty pineapple salsa, bursting with fresh, fruity flavors from diced pineapple, red bell pepper, cilantro, and a splash of lime juice. This easy-to-make recipe combines Southeast Asian spices with a sunny Brazilian twist, offering the perfect balance of savory, sweet, and tangy. Serve these irresistible chicken skewers with steamed rice or as a bold appetizer for your next tropical-themed gathering. Whether you're firing up the grill or daydreaming of sunny beaches, this dish is your ticket to paradise.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 200 milliliters Coconut milk
• 3 tablespoons Peanut butter (smooth or crunchy)
• 3 tablespoons Soy sauce
• 1 tablespoon Honey
• 2 tablespoons Lime juice (freshly squeezed)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 200 grams Pineapple (diced)
• 1 Red bell pepper (diced)
• 0.5 Red onion (finely chopped)
• 2 tablespoons Cilantro (chopped)
• 8 Skewers

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large bowl, prepare the marinade by whisking together 100 milliliters of coconut milk, 1 tablespoon of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of lime juice, minced garlic, grated ginger, turmeric powder, cumin powder, salt, and black pepper.

Step 3

Add the chicken pieces to the marinade, ensuring all pieces are coated. Cover and let it marinate in the fridge for at least 20 minutes (or up to overnight for deeper flavor).

Step 4

While the chicken marinates, prepare the tropical salsa. In a medium bowl, combine diced pineapple, diced red bell pepper, chopped red onion, chopped cilantro, and the remaining tablespoon of lime juice. Mix lightly and set aside.

Step 5

Preheat a grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for 10 minutes to prevent burning.

Step 6

Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

Step 7

Grease your grill with 1 tablespoon of vegetable oil. Grill the skewers for about 4-5 minutes per side, or until the chicken is fully cooked and slightly charred.

Step 8

To make the coconut-peanut sauce, combine the remaining 100 milliliters of coconut milk, 2 tablespoons of peanut butter, and 1 tablespoon of soy sauce in a small saucepan. Bring to a gentle simmer over low heat, stirring until smooth and creamy.

Step 9

Serve the chicken skewers on a platter with a bowl of coconut-peanut sauce and the tropical salsa on the side. Garnish with extra chopped cilantro if desired.

Step 10

Enjoy your 'Chicken Satay Goes to Rio' with steamed rice or as an appetizer for your tropical-themed feast!

Nutrition Facts

Serving size	(2047.0g)

Amount per serving	% Daily Value*
Calories	3106.0

Total Fat 170.9g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 945mg	0%
Sodium 7157.0mg	0%
Total Carbohydrate 133.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 78.9g
Protein 270.4g	0%

Vitamin D 0IU	0%
Calcium 357.5mg	0%
Iron 22.6mg	0%
Potassium 4547.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 34.3%

Carbs: 16.9%