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Malaysian BBQ Chicken with Peanut Sauce
Cooking Time 30 min Minutes
Ingredients
23
Portions
4
Ingredients
23 Total- 4 Country Range Chicken Breasts
- 1 tbsp lemongrass, ground or paste
- 1 tsp Country Range Crushed Chillies
- 2 tsp Country Range Ground Coriander
- 1 tsp Country Range Whole Fennel, crushed
- 1 tsp Country Range Ground Turmeric
- 1 tsp caster sugar
- 2 tbsp Country Range Vegetable Oil
- For the peanut sauce:
- 2 medium onions, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp Country Range Vegetable Oil
- 2 tbsp lemongrass, ground or paste
- 2 tsp Country Range Crushed Chillies
- 2 tsp galangal, ground or paste
- 1 tbsp Country Range Ground Coriander
- 1 tsp Country Range Whole Fennel, crushed
- 1 tbsp pre-prepared tamarind paste
- 2-3 tbsp brown sugar
- 1 tbsp Country Range Dark Soy Sauce
- 400 ml Country Range Coconut Milk
- 150 g peanuts, roasted and crushed
Method
-
1
Step 1
First marinate the chicken by mixing the spices together with the sugar and oil to form a paste. -
2
Step 2
Coat the chicken with the paste and leave to marinate for 30 minutes. -
3
Step 3
Meanwhile, make the peanut sauce.Cook the onion, ginger and garlic in the oil until the onion has softened and is translucent. Add the spices, tamarind and sugar, stir well and cook for 1 minute. -
4
Step 4
Stir in the soy sauce, coconut milk and peanuts. Bring to the boil then simmer gently for 5 minutes. If the sauce is too thick, thin with a little water. Adjust with sald and sugar and serve at room temperature. -
5
Step 5
Barbecue or grill the chicken for around 15-20 minutes until it is slightly charred on the outside and cooked through. Serve with peanut sauce, steamed white rice, sliced red onion and cucumber.
Ingredients
23 Total- 4 Country Range Chicken Breasts
- 1 tbsp lemongrass, ground or paste
- 1 tsp Country Range Crushed Chillies
- 2 tsp Country Range Ground Coriander
- 1 tsp Country Range Whole Fennel, crushed
- 1 tsp Country Range Ground Turmeric
- 1 tsp caster sugar
- 2 tbsp Country Range Vegetable Oil
- For the peanut sauce:
- 2 medium onions, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp Country Range Vegetable Oil
- 2 tbsp lemongrass, ground or paste
- 2 tsp Country Range Crushed Chillies
- 2 tsp galangal, ground or paste
- 1 tbsp Country Range Ground Coriander
- 1 tsp Country Range Whole Fennel, crushed
- 1 tbsp pre-prepared tamarind paste
- 2-3 tbsp brown sugar
- 1 tbsp Country Range Dark Soy Sauce
- 400 ml Country Range Coconut Milk
- 150 g peanuts, roasted and crushed
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