Meat and Poultry

Cookie Notti Crunchy Chicken Satay

Loreto January 27, 2018

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Cookie Notti Crunchy Chicken Satay, takes a sweet cookie spread made by Penotti, and combines it with Asian flavors and texture to create a beautiful balance between sweet and savory, adding in the char of grilling and the moist and succulence of organic and humanely raised chicken. The end result, simply delicious!

Song of the day: “Intuition” by Jewel.

Cookie Notti Crunchy Chicken Satay

[This post is sponsored by Penotti Canada. We received compensation in money and product in exchange for a series of original recipes. As always, all opinions are our own.]

Cookie Notti Crunchy Chicken Satay, has beautiful hints of lemongrass, coconut, and curry and so much more with this wonderful somewhat sweet hint and crispy bit texture coming from a cookie spread made by Penotti called Cookie Notti Crunchy.

 

 

Cookie? We automatically envision that round shape, with maybe a crunch or chewy texture or even both. Imagine a cookie that you love ground up and moistened to become a soft velvety spread that you could put on a slice of your favorite bread or even a slice of apple, the options endless, would that not be amazing? Add in that it could be organic and natural, would you not want to give that to your kids? I would think so! I have great news for you: we found a company, Penotti, that makes that very thing offering a wide variety of cookie and chocolate spreads that are out of this world good, ranging from their Organic/Bio Hazelnut spread, Cookie Notti spread, Duo Penotti  Hazelnut and Caramel spread, Duo Penotti Cookies and Milk, and the one I am using in the recipe today Cookie Notti Crunchy to create the wonderful chicken satay. If you have not tried cookie spreads, I highly recommend trying Penotti and the various spreads they have, they truly are a brand with a choice! Penotti products can be found at the following Canadian locations; Walmart, Loblaw, Safeway, Sobeys, Metro Quebec, London Drugs, Buy Low, Federated Co-op, Whole Foods, and 7-11.

Cookie Notti Crunchy Chicken Satay

It is not anything new that I am a fan of Asian food. It started years ago when my uncle introduced our family to Chinese cuisine. I loved the name of the place, it was called The Rickshaw. I was hooked, I loved the flavors, the variety of dishes, and the wonderful colors, it was an experience that truly inspired me and my journey into the world of Asian foods began!

We were asked by Penotti to create some interesting recipes using their spreads. One product in particular really caught my attention the Cookie Notti Crunchy. I loved that it was creamy yet had these nice little crispy bits that would just pop in flavor in your mouth. Immediately I had satay in my mind, that crunch and the flavor of those Speculoos cookies which are hugely popular in Europe hosting a wonderful buttery, nutty taste with a hint of cinnamon. My thinking that this profile would marry so well with some Asian spice and heat of red chilis. Off to the market to get some wonderful organic chicken breast, and with most of the other ingredients in the pantry and fridge, we are ready to get this Cookie Notti Crunchy Chicken Satay started!

One thing with satays is that the marination of the protein is vitally important to get those flavors elevated. Coconut milk, curry, lemongrass just to mention a few, are blended of course with a little of the Cookie Notti Crunchy and the chicken breast gets a nice massage making sure it is well coated with this combination of spices and flavors. Another good thing to do is get those bamboo skewers soaking in water. This will aid in them not burning and falling to ashes on the grill. If you have steel skewers no need to soak, which is obvious, lol. I like the look of the bamboo, it sets the Asian theme and mood well. So chicken marinating, I suggest a few hours or even overnight if possible. Time to get that grill hot and greased or if you have one, use a grilling sheet like I have and you can see in the picture below. This one is made by Cookina, and it works amazingly, that is for sure!

The grill is hot, and the chicken is skewered, let’s get these  Cookie Notti Crunchy Chicken Satay on the bbq!

Cookie Notti Crunchy Chicken Satay

You can only imagine the smell coming off the grill, the zestiness of the lemongrass and ginger, that wonderful curry and a sweet nutty scent from the cookie spread, I want to just slide a morsel off and taste it. Those char marks are making my mouth water, but taste testing will have to wait, I have to get to the sauce that will grace the surface of this Chicken Satay! I would do this on the bbq so you can tend to both and make sure the skewers will not burn. I get a small saucepan, fire up the side burner or just put it right on the grill on low heat, that is if your bbq does not have a side burner. What’s that you don’t have a barbeque, well that’s not going to stop us; take out a grilling pan or even a nice cast iron pan. If you do not have those get a baking sheet, we are not going to let these skewers slip us by. So back to our saucepan. In goes some sesame oil and red chili flakes, the Cookie Notti Crunchy, a touch of light and sweet soy, some fish sauce, rice vinegar for some punch, lemongrass, and ginger of course, and a few other things plus a touch of water to get it to the right consistency. To finish it off some crushed peanuts and that’s it, done! The chicken is cooked and with a thermometer we are reading around 165 degrees F. These babies are ready to be taken off. A nice drizzle of our Cookie Notti Crunchy sauce and we are ready to sample!

Cookie Notti Crunchy Chicken Satay

I am an artist at heart and I want to give some color to this plate, a quick chop of some tender butter leaf lettuce and a slivering of red pepper, a splash of sesame oil and rice wine vinegar and our garnish is complete. What do you think? Does it look smashingly good? Let’s see!

Cookie Notti Crunchy Chicken Satay

Oh wow, my mouth is exploding with levels of flavor. The chicken with its nicely charred crispy bits so moist so succulent. The flavor of the curry with its sweet spicy sultriness, and the ginger and lemongrass spiking the profile beautifully has my mouth dancing. I love the way the Cookie Notti Crunchy just waltzes in and soothes the heat of the chili, and the combination of that light crispy of the bits in the cookie spread and those morsels of crunch from the peanuts balance the textures well offering a little playfulness to the mix. I am just loving these and I think you will too.

If Asian is your thing and you love being outside cooking, these Cookie Notti Crunchy Satay are perfect. If it is too cold, then enjoy the warmth of your kitchen, the aroma of this chicken satay will transport you to somewhere exotic and warm; speaking of warm, the spice of the chilis and curry do a wonderful job warming you from the inside out, just thought I would mention that, lol!

Thanks Penotti for the wonderful products, they are truly amazing and have inspired me greatly!

P.S: Remember: cooking is about love, passion and most of all having fun and bringing smiles to people’s faces.

Enjoy!

Song of the day: “Intuition” by Jewel.


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Cookie Notti Crunchy Chicken Satay

Cookie Notti Crunchy Chicken Satay

  • Author: Loreto
  • Category: Main, Meat
  • Method: Grilling
  • Cuisine: Fusion

Description

Cookie Notti Crunchy Chicken Satay, takes a sweet cookie spread made by Penotti, and combines it with Asian flavors and texture to create a beautiful balance between sweet and savory, adding in the char of grilling and the moist and succulence of organic and humanely raised chicken. The end result, simply delicious!


Ingredients

Chicken marinade:

  • 4 skinless boneless chicken breast
  • 3/4 cup coconut milk
  • 1 tablespoon yellow curry powder
  • 1 teaspoon grated lemongrass
  • 1/2 teaspoon Chinese five spice
  • 1 teaspoon sesame oil
  • pinch of fine sea salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon raw organic sugar
  • 1 tablespoon minced ginger
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon Cookie Notti Crunchy spread by Penotti
  • 10 bamboo skewers

Cookie Notti Crunchy sauce:

  • 3/4 cup of Cookie Notti Crunchy by Penotti
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed chilis
  • 1/2 cup water
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sweet soy sauce
  • 1 teaspoon grated ginger
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon peanuts crushed

Garnish:

  • 3-4 butterleaf lettuce leaves shredded
  • 1/2 long red pepper slivered

Instructions

  1. Place skewers in warm water and let soak for a few hours.

Marinade for chicken:

  1. In a bowl whisk coconut milk, cookie notti, sesame  oil, add in curry powder, chinese five spice, lemongrass, sugar, white pepper, minced ginger and sea salt. Whisk until well blended and set aside.
  2. Wash and dry chicken, slice chicken lengthwise in 1 inch, 2cm strips, and palce in a bowl.
  3. When all the chicken is sliced pour marinade over it and blend the marinade well into chicken.
  4. Cover with plastic wrap and place in fridge to marinate for 3-4 hours.
  5. Pre-heat bbq to 400 F.
  6. Take skewers out of the water and place 2-3 slices of the chicken skewering it lengthwise , and continue doing this until all satay are done.
  7. Place a grilling sheet on the bbq, and let heat up a bit, then place satay skewers onto the sheet. Turn when grill marks appear about 1-3 minutes, and keep turning until all sides have that beautiful grill mark total time 14 minutes.
  8. Check the skewers with a thermometer and it should read between 160-165 Degrees F.

Cookie Notti Crunchy Sauce:

  1. While satay is grilling get a small saucepan and heat up sesame oil, red chili flakes and Cookie Notti Crunchy on low to medium heat stirring constantly.
  2. Add in dark soy sauce, sweet soy sauce, rice wine vinegar, ginger, and whisk. Slowly add the water a little at a time until you get a nice flowing creamy consistency.
  3. Toss in crushed peanuts and stir. Take off heat.

Notes

  1. You may not use all the water, it all depends on the consistency you enjoy, mine I gauge by scooping a spoonful. If it slowly runs off the spoon and is on the thicker side it is done.
  2. I used the Cookina grilling sheet on the barbecue. If you don’t have one just oil the grill well to ensure chicken won’t stick to the grill. Also when turning place satay on another part of the grill that has not been cooked on.

Cookie Notti Crunchy Chicken Satay

[This post is sponsored by Penotti Canada.  We have been compensated in money and product in exchange for a series of original recipes. As always, all opinions are our own. We only work with brands we use and love and therefore can recommend. Thank you for supporting the brands that support SugarLoveSpices.]

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5 Comments

  • Reply Thomas Paul January 28, 2018 at 1:32 pm

    Wow, this can’t get any better. I’m really interested in trying that sauce too. Looks amazing. I bet it would work great with a simple chicken breast (although this Satay looks so much better)

    • Loreto
      Reply Loreto January 29, 2018 at 7:03 am

      Hi Thomas, this would totally work with a whole chicken breast. The marinade just tenderizes the protien so well and that sauce in what ever quantity you want is simple and absolutely delicious. Let me know how you make out, would love to hear about it! I am trying a shrimp satay this week, stay tuned!
      Thanks for checking us out and Happy cooking!
      Cheers!
      Loreto

  • Reply Kiki Johnson January 29, 2018 at 1:01 pm

    What a clever and creative spin on a classic Satay! I don’t know this Cookie Notti Spread but I imagine it to be like cookie butter? I can really see that working.

  • Reply Denise from Urb'n'Spice January 29, 2018 at 2:17 pm

    Oh my goodness, Loreto, this dish sounds quite delicious! I am looking forward to trying it at our next gathering – I am quite fond of satay type appetizers. I am sure that your ingenious use of Cookie Notti is outstanding in the sauce.

    • Loreto
      Reply Loreto January 29, 2018 at 8:33 pm

      You are too kind Denise, one thing I would mention is to melt the Cookie notti a bit then let it cool a touch before putting it into the marinade this makes it a whole lot easier to blend it with all the other things. It was absolutely amazing I loved the combination of sweet and spicy and in conjuction with the char on the succulent chicken made it all the more delicious. Can’t wait for you to try it, let me know if you have any questions, I would be more that delighted to answer them. Thanks a million for you kind words and happy cooking Denise!
      Cheers!
      Loreto

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