Chicken Satay
The peanut sauce is the ultimate wing woman to the satay.
Recipe type: Appetizer
Ingredients
- FOR THE CHICKEN
- 1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces
- ⅓ c. coconut milk
- 1½ lb. boneless skinless chicken thighs, sliced into 1" pieces
- 1 tsp. ground turmeric
- 2 tbsp. fish sauce
- 2 tbsp. packed brown sugar
- 2 tbsp. lime juice
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 tbsp. fresh ginger, chopped
- 1½ tbsp. chili paste
- FOR THE PEANUT SAUCE
- ½ c. smooth peanut butter
- ¼ c. reserved marinade
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. lime juice
- 1 tsp. lime zest
- 1 clove garlic, grated
- 1 tbsp. freshly grated ginger
- ¼ c. boiling water
- Chopped peanuts, for garnish
- Freshly chopped cilantro, for garnish
Instructions
- Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
- In a medium bowl, toss turmeric and chicken together to coat.
- In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili paste and blend until smooth, scraping down sides if necessary. Set aside ¼ cup marinade for peanut sauce.
- Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
- Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
- Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.
- Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.
