Thai Satay Chicken
This recipe transfers the flavors of a classic Thai satay to a whole chicken that is hot-smoked. Peanut, turmeric, coriander, and coconut milk form a deep, golden marinade that gives the meat a nutty spice. The result is a juicy, aromatic smoked chicken with Asian depth.
Ingredients(for 1 kg)
Instructions
Mix Marinade
10 minutesMix peanut butter, coconut milk, fish sauce, turmeric, coriander, salt, and sugar into a smooth marinade. Rub the chicken inside and out completely, working under the skin as well.
Marinating
4-6 hoursMarinate the chicken covered in the refrigerator at 4 °C. Turn at least every 2 hours to ensure even absorption.
Smoking
2-3 hoursPreheat smoker to 110–125 °C with apple wood. Smoke chicken until a core temperature of 74 °C is reached at the thickest part of the thigh. Brush with a little coconut milk after 1.5 hours.
Resting
10 minutesCover the chicken loosely with foil and rest for 10 minutes. Then carve and serve with peanut dipping sauce and fresh coriander.
Pro Tip
Peanut butter in the marinade can burn during smoking – smoke the chicken at moderate temperature and brush with a little coconut milk halfway through to protect the surface.
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