Recipes/Chicken_Satay

Based on https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/

Chicken + Marinade:

  • 1 tbsp curry powder
  • 1 tbsp white sugar
  • 1 tsp ground lemongrass
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 c coconut milk
  • 1.2 kg chicken thighs - cut into 2cm chunks

Directions:

  1. if using skewers, soak 14 long skewers in water for at least an hour before using
  2. mix together marinade ingredients and chicken - let sit for at least 30m, ideally longer in the fridge (while it’s marinating make the peanut sauce (see below) and any sides)
  3. thread onto skewers - roughly 8 pieces per skewer
  4. cook on BBQ for ~3 minutes per side

Peanut Sauce:

  • 1 can coconut milk (minus the 1/2 cup used above)
  • 1 tbsp ground lemongrass
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 3/4 cup - 180g - natural smooth peanut butter
  • 1/4 cup - 50g white sugar
  • 2 tsp dark soy sauce
  • 1 tsp salt
  • 2 tbsp cider vinegar

Directions:

  1. Mix remaining coconut milk from the can used for the marinade in with the rest of the ingredients in a medium sauce pan. if the peanut butter is lumpy, add the coconut milk in small batch and mix well to try to eliminate the lumps
  2. stir to combine, then bring to a simmer and let simmer, stirring occasionally, for 5 minutes
  3. if needed, add a bit of water to thin the sauce.

Serve the skewers with peanut sauce for dipping or pouring over, and with some fresh coriander and lime wedges.

Note: this will make a lot of peanut sauce… if you have something else to do with the coconut milk, cut the ingredients for the sauce in half.