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Gegrillte Maispoularde mit Erdnuss-Satay-Sauce und Jasminreis auf dunklem Teller, daneben ein Glas Gewürztraminer-Riesling Fusion von Pillitteri Estates aus Niagara, Kanada

Grilled Corn-Fed Chicken with Peanut Satay Sauce & Jasmine Rice

Juicy grilled corn-fed chicken with a creamy peanut satay sauce, fragrant jasmine rice, and crisp side dishes—a summery dish with an Asian soul. A wine from Canada—specifically, the Pillitteri Estates Gewürztraminer-Riesling Fusion from Niagara-on-the-Lake—pairs perfectly with this dish, offering notes of lychee and peach along with a subtle residual sweetness that elegantly balances the heat of the satay sauce. A must-try for anyone seeking wines from overseas beyond the well-known wine regions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Grilled dish
Cuisine Asian, Indonesian
Servings 2 people
Calories 640 kcal

Equipment

  • 1 Grillpfanne oder Außengrill
  • 1 Kleiner Topf für die Satay-Sauce
  • 1 Stabmixer oder Schneebesen
  • 1 Kochtopf für den Jasminreis
  • Holzspieße (30 min vorher wässern) oder Metallspieße

Ingredients
  

FOR THE CORN POULARD:

  • 2 Corn-fed chicken breasts about 200 g or 4 boneless thighs
  • 2 tablespoon of soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon of fresh ginger grated
  • 1 garlic clove grated
  • 1 teaspoon of turmeric
  • Salt black pepper

FOR THE PEANUT SATAY SAUCE:

  • 4 Tablespoon of peanut butter creamy, with no added sugar
  • 2 Tablespoon of coconut milk
  • 1 tablespoon of soy sauce
  • 1 tablespoon of lime juice freshly squeezed
  • 1 Teaspoon sesame oil
  • 1 teaspoon of Sriracha or sambal oelek
  • 1 teaspoon of honey
  • 1 small clove of garlic grated
  • 2 –3 tablespoons warm water for diluting

FOR THE JASMINE RICE:

  • 180 g Jasmine rice
  • 300 ml Wasser
  • 1 A pinch of salt
  • 1 A pinch of turmeric for the color

FOR THE GARNISH:

  • 2 Tablespoon of roasted peanuts coarsely chopped
  • 2 spring onions cut into thin rings
  • 1 red chili pepper into thin rings
  • Fresh cilantro
  • lime wedges

Instructions
 

PREPARATION:

  • Mix the marinade—made with soy sauce, sesame oil, ginger, garlic, and turmeric—in a bowl.
  • Place the corn-fed chicken breasts in the marinade and let them marinate in the refrigerator for at least 30 minutes (preferably 2 hours).
  • Rinse the jasmine rice in a colander under cold water until the water runs clear.

COOKING STEPS:

  • Bring the jasmine rice to a boil in a pot with water, salt, and a pinch of turmeric.
  • Reduce the heat, cover, and let it steam for 12 minutes over the lowest heat, then remove from the heat and let it rest for 5 minutes.
  • To make the satay sauce, heat all the ingredients in a small saucepan over low heat, stirring constantly, until a smooth, creamy sauce forms.
  • Dilute with warm water to the desired consistency, season to taste, and keep warm.
  • Preheat a grill pan or outdoor grill to high heat.
  • Remove the marinated chicken breasts from the marinade and pat them dry gently with paper towels.
  • Grill for 4–5 minutes per side until distinct grill marks appear and the meat is cooked through.
  • Let it rest briefly, then slice it diagonally.

SERVE:

  • Fluff the jasmine rice with a fork and arrange it in a serving ring or directly on the plate.
  • Arrange the turkey strips diagonally on top of or next to it.
  • Drizzle the satay sauce generously over the meat, or serve it separately in a small bowl.
  • Sprinkle with chopped peanuts, green onions, and chili rings.
  • Serve with fresh cilantro and lime wedges.

SIDE DISHES:

  • Cucumber and Sesame Salad with Rice Vinegar Dressing
  • Steamed Pak Choi with Oyster Sauce
  • Mango-Chili-Salsa

Nutrition

Calories: 640kcalCarbohydrates: 58gProtein: 48gFat: 22g
Keyword Asian-Style Chicken: Wine Pairings, Gewürztraminer Riesling Fusion, Grilling a Corn-Fed Chicken, Niagara Wine, Overseas Wines, Pillitteri Estates, Satay Sauce Recipe, Wine from Canada
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