Clodagh McKenna’s nutty chicken

Delicious chargrilled chicken and an addictive peanut sauce that takes just 5 minutes to make! Coconut rice partners so well with the satay flavours.

nutty chicken
Dora Kazmierak


4 skinless, boneless chicken thigh fillets, cut into strips
1⁄2 cucumber, diced
1 tbsp white wine vinegar
1 tbsp caster sugar
250g packet of pre-cooked, microwave coconut rice
1⁄2 small red onion, sliced
Pinch of chilli flakes

1 tbsp peanut oil
3⁄4 tsp ground turmeric
1⁄2 teaspoon mild curry powder
1 garlic clove, grated
1 tsp caster sugar
1⁄2 teaspoon salt

165ml can of coconut milk
4 tbsp crunchy peanut butter
Juice of 1⁄2 lime
1⁄2 tsp lemongrass paste
1cm piece of fresh ginger, peeled and grated
1⁄2 tsp mild curry powder
1⁄2 tbsp dark soft brown sugar
1 tbsp light soy sauce

  1. First, make the peanut satay sauce. Place all the ingredients in a small saucepan over a medium heat and simmer for 5 minutes.
  2. Meanwhile, put the chicken thighs in a glass bowl, add the marinade ingredients and mix well until the thighs are evenly coated.
  3. Heat a griddle pan until smoking hot. Place the marinated chicken in the pan and cook for 3 minutes on each side, or until cooked through.
  4. While the chicken is cooking, combine the cucumber, white wine vinegar and caster sugar in a small bowl and cook the coconut rice according to the packet instructions.
  5. Serve the satay on the coconut rice with the cucumber salad, sliced red onion, a sprinkle of chilli flakes and the peanut sauce drizzled over the top.

TIP Thin strips of pork fillet work really well with satay sauce or, for a meat-free alternative, substitute thick slices of firm tofu.

Now buy Clodagh’s book

Clodagh McKenna In Minutes
In Minutes
by Clodagh McKenna will be published by Kyle Books on 28 October, price £20. To preorder a copy for £17 until 7 November, go to or call 020 3308 9193. Free UK delivery on orders over £20.