Grilled chicken in satay sauce (chicken in crapaudine)

Serves : 4

Preparation time: 10 minutes

Maceration: 4 hours

Cooking time: 60 minutes

Ingredients

• 1 Québec chicken, cut into strips
• 2 garlic cloves, minced
• 30 ml (2 tablespoons) soy sauce
• 15 ml (1 tablespoon) sugar
• 60 ml (4 tablespoons) canola oil
• salt and pepper to taste

Satay sauce

• 30 ml (2 tablespoons) canola oil
• 5 ml (1 tsp.) curry paste
• 5 ml (1 tsp.) fresh ginger, chopped
• 15 ml (1 tablespoon) sugar
• 5 ml (1 tsp.) hot sauce
• 1 clove garlic, chopped
• 250 ml (1 cup) coconut milk
• 250 ml (1 cup) peanut butter

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a large bowl, combine garlic, sugar, soy sauce, oil and pepper.
3. Coat the chicken with the mixture from the bowl and refrigerate for 4 hours.
4. Place the chicken on a baking sheet lined with a silicone mat and bake for 30 minutes. Then turn the chicken over and continue cooking for a further 30 minutes.
5. Meanwhile, prepare the Satay sauce. In a saucepan, heat the oil, curry paste, ginger, sugar, hot sauce, garlic, coconut milk and peanut butter.
6. Cook over low heat for 5 minutes and set aside.
7. Serve grilled chicken with Satay sauce.