- 500 grams chicken thighs
- a cup of satay marinade
- 1-1/2 cup short-grained rice
- 200 grams green beans, halved
- 60 grams roasted unsalted peanuts
Satay marinade:
- 125 grsm peanut butter
- 1/2 tsp chili powder
- 1/2 tsp ground ginger
- 2 tbsps lemon juice
- a tbsp of brown sugar
- 1/2 cup coconut milk
Procedure:
- In a small sauce pan, place all marinade ingredients, heat and stir to combine. Place chicken in a non-metal dish and add enough marinade to coat well, reserving the remainder. Cover and stand for 30 minutes or longer inside the refrigerator.
- Cook rice in boiling, salted water for about 15 minutes or until tender. Drain well. Boil beans until tender but still crisp, drain. Mix rice, beans and half of the peanuts together. Keep hot.
- Place a sheet of silicon baking paper on top of hot barbeque grill bars and place the chicken thighs on top of paper. Cook for 2 minutes on each side on high heat, brushing with the marinade during grilling and when cooked.
- Pile rice mixture on heated plates. Arrange 2-3 chicken thighs on top. Sprinkle some more with peanuts. Serve at once
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