Charred Chicken with Satay Sauce and Pineapple Salsa

Trust us when we say this recipe is set to be on high rotation - it’s a GOOD one!

Ingredients

For the Charred Chicken

  • 500g boneless, skinless, free-range chicken thighs

  • 2 garlic cloves, crushed

  • 1-inch piece of ginger, grated (or 1 teaspoon ginger paste)

  • 1 tablespoon soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon pineapple juice

  • 1 tablespoon sesame oil

  • 1 teaspoon ground turmeric

  • 1 lemon, halved

    For the Pineapple Salsa

    125g (½ cup) diced pineapple (canned is fine)

  • 1 tablespoon pineapple juice

  • 1 teaspoon fish sauce

  • ½ cup fresh mint leaves, chopped

  • 1 scallion (spring onion), finely sliced

    For the Satay Sauce

  • ½ cup (125ml) GOOD Sauce Satay

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon fish sauce

  • 1 tablespoon sweet chili jam (or sweet chili sauce)

  • ½ cup (125ml) water

    Garnish

  • Chopped peanuts

    Method

1. Marinate the Chicken
In a bowl, mix the garlic, ginger, soy sauce, fish sauce, pineapple juice, sesame oil, and ground turmeric. Add the chicken thighs and coat well. Set aside to marinate while preparing the other elements.
Pro Tip: Marinate for up to 24 hours for enhanced flavor.

2. Prepare the Pineapple Salsa
Combine the diced pineapple, pineapple juice, fish sauce, mint leaves, and scallion in a small bowl. Mix well and set aside.

3. Make the Satay Sauce
In a bowl, combine the GOOD Sauce Satay, soy sauce, sesame oil, fish sauce, and sweet chili jam. Gradually mix in the water until smooth and creamy. Add more water if needed for a pourable consistency.

4. Heat the Pan
Preheat a large pan or cast iron griddle over high heat. Alternatively, use a barbecue or broiler (grill) for 7 minutes per side.

5. Cook the Chicken
Place the marinated chicken in the hot pan in a single layer. Cook for 7 minutes on one side without moving, then flip. Add the halved lemons, cut side down, to the pan. Cook for another 7 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) or is fully cooked with no pink bits. Remove the chicken and lemons from the pan.

6. Garnish and Serve
Spread the satay sauce on a lipped serving plate. Arrange the charred chicken on top, spoon over the pineapple salsa, and sprinkle with chopped peanuts. Serve with the charred lemon wedges on the side.

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