Chicken Satay with Thai Basil Pesto

It is grilling season! Satay is a famous Indonesian street food from Southeast Asia, therefore in keeping with a similar flavour profile, this Chicken Satay recipe is perfectly paired with Thai Basil Pesto. Thai basil is a staple in Southeast Asian countries and can be utilised in many ways. The basil we are more familiar with in the West is called sweet basil. It is bright green, bushy, and has a light, refreshingly sweet taste. Thai basil has a deeper flavour with anise notes, is darker in colour, and has a more pointed leaf. It grows well over here in the summertime, just like sweet basil, but instead of using it in typical Italian dishes, it is the perfect accompaniment to the flavours of the East.

Basil is a significant source of Vitamin K, an important micronutrient necessary for the formation of both blood clots and bone. Vitamin K deficiency can lead to prolonged bleeding times, increased blood loss, and issues with normal bone formation. The bacteria in our gut synthesize Vitamin K, therefore food is not our only source. That being said, we do not get enough Vitamin K to meet our daily needs from bacterial synthesis, so consuming it is necessary to maintain good health.

*serves 2

Ingredients:

Chicken:

2 chicken breasts

3 garlic cloves, crushed

1/2 inch ginger, grated

2 tbsp peanut butter

1 tsp fish sauce

1 tbsp coconut sugar

1 tbsp soy sauce

1 tbsp lemon or lime juice

1/4 cup broth or water

1 tsp chili flakes (add more or less depending on your spice tolerance)

Thai Basil Pesto:

1/4 cup roasted peanuts

1 bunch Thai basil (about 1 cup)

1/4 cup olive oil

2 tsp apple cider vinegar

1 tsp honey

1 tsp soy sauce or coconut aminos

3 cloves garlic

salt to taste

Combine all marinade ingredients (Except the chicken) in a medium bowl and whisk until combined. Slice the chicken breasts against the grain into long, thin strips and add to the bowl with the marinade. Make sure the chicken is coated in the marinade and refrigerate for minimum 1 hour, up to overnight. While the chicken is marinating, soak 8 wooden skewers in water for 30-60 minutes to prevent them catching fire on the grill.

Add all pesto ingredients to a food processor and pulse until smooth.

Thread the strips of marinated chicken on the skewers in a zig-zag pattern and set aside.

Heat the grill over medium-high heat for a few minutes to ensure the grates are hot. Oil the grates with a pair of tongs and a folded piece of paper lightly dipped in oil.

When the grill is hot and oiled, cook the skewers for 8-10 minutes, flipping a couple times as you cook. Grill until there is a nice char and the meat reaches an internal temperature of 165° C.

Serve with a drizzle of Thai basil pesto, enjoy!