Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Ingredients:Picture of Satay Recipe

  • 2 chicken breasts (brined in a simple brine)
  • 2 Tbs Mangia Dry Cajun Rub
  • 1 tsp coconut oil
  • 3 Tbs peanut butter
  • 1/8 tsp red curry
  • 1/8 tsp cumin

Instructions:

  1. Brine Chicken for 45 minutes.
  2. Heat Skillet or pan to very hot (don’t forget to be careful).
  3. Rub chicken with Mangia Dry Cajun Rub
  4. Sear the chicken on both sides to form a light crust.  No more than 60 seconds on each side.
  5. Put seared chicken into a pan and place in the oven for 20 minutes at 275 F*.
  6. Remove from the oven, let rest for 6-8 minutes.  Cut the chicken into strips and skewer with bamboo skewers.
  7. Heat the coconut oil, when melted, but not too hot, add peanut butter, curry, and cumin.
  8. Dust with chopped cilantro.

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Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Ingredients:Picture of Satay Recipe

  • 2 chicken breasts (brined in a simple brine)
  • 2 Tbs Mangia Dry Cajun Rub
  • 1 tsp coconut oil
  • 3 Tbs peanut butter
  • 1/8 tsp red curry
  • 1/8 tsp cumin

Instructions:

  1. Brine Chicken for 45 minutes.
  2. Heat Skillet or pan to very hot (don’t forget to be careful).
  3. Rub chicken with Mangia Dry Cajun Rub
  4. Sear the chicken on both sides to form a light crust.  No more than 60 seconds on each side.
  5. Put seared chicken into a pan and place in the oven for 20 minutes at 275 F*.
  6. Remove from the oven, let rest for 6-8 minutes.  Cut the chicken into strips and skewer with bamboo skewers.
  7. Heat the coconut oil, when melted, but not too hot, add peanut butter, curry, and cumin.
  8. Dust with chopped cilantro.

Leave a Reply

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Ingredients:Picture of Satay Recipe

  • 2 chicken breasts (brined in a simple brine)
  • 2 Tbs Mangia Dry Cajun Rub
  • 1 tsp coconut oil
  • 3 Tbs peanut butter
  • 1/8 tsp red curry
  • 1/8 tsp cumin

Instructions:

  1. Brine Chicken for 45 minutes.
  2. Heat Skillet or pan to very hot (don’t forget to be careful).
  3. Rub chicken with Mangia Dry Cajun Rub
  4. Sear the chicken on both sides to form a light crust.  No more than 60 seconds on each side.
  5. Put seared chicken into a pan and place in the oven for 20 minutes at 275 F*.
  6. Remove from the oven, let rest for 6-8 minutes.  Cut the chicken into strips and skewer with bamboo skewers.
  7. Heat the coconut oil, when melted, but not too hot, add peanut butter, curry, and cumin.
  8. Dust with chopped cilantro.

Leave a Reply