Chicken Satay Skewers with Peanut Sauce
Servings: 12
Calories:
Equipment
- Skewers
Ingredients
Marinate
- 2 lbs boneless skinless chicken thighs cut into cubes
- ⅓ cup coconut milk
- 2 tbsp minced lemongrass
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 3 garlic cloves minced
- 2 small shallots minced
Peanut Sauce
- ½ cup creamy peanut butter
- ⅓ cup hot water
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice about 1
- 1 tbsp brown sugar
- 2 tsp chili sauce (Sambal Oelek, Gochujang or Sriracha) adjust to your liking
- 1 tsp ginger grated
Instructions
Marinate
- Trim the fat off the chicken thighs. Cut into cubes (¾" x ¾"). Place the chicken cubes in a large bowl. Add the rest of the marinade ingredients and mix well until everything is evenly coated. Cover and refrigerate for at least 3 hours but preferably overnight.
Peanut Sauce
- In a bowl: combine soy sauce, sugar, chili, lime, ginger, peanut butter & hot water (make sure to add the hot water last). Mix until the sauce is smooth. Add more hot to achieve your desired consistency. Set aside.
Grill
- Soak the 6" skewers in water for 1 hour. Thread the chicken into the skewers. Recommended: brush chicken with oil.
- Preheat the grill to medium-high. Place chicken skewers on the grill and cook for 12-16 mintues. Turn the skewers occasionally, until they are fully cooked (internal should be about 165°F). Transfer to a plate and tent with aluminum foil until ready to serve.