Ingredients
- 8 metal skewers
- 2 pounds boneless, skinless chicken thighs cut into 1 1/2 inch pieces
- 2 large shallots, coarsely chopped
- 6 garlic cloves, smashed
- 3 inch stalk fresh ginger, peeled and roughly chopped
- ⅓ cup brown sugar
- 2 tablespoons ground coriander
- 1 tablespoons ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons Asian fish sauce
- ½ cup coconut milk
- 3 tablespoons brown sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 3 tablespoons soy sauce
- 3 tablespoons Sriracha
- 1 shallot, roughly chopped
- 4 cloves garlic, smashed
- 2-3 inch stalk fresh ginger, peeled and roughly chopped
- ¾ cup peanut butter
- ¼ cup water
Preparation
SATAY
Place chicken in a dish and leave additional room for marinade. Blend next 8 ingredients in a blender. Pour over prepared chicken and toss to evenly coat. Allow to rest for one hour. Prepare charcoal. Thread chicken pieces onto metal skewers. Grill over charcoal for 3-4 minutes on each side. Transfer to a serving dish. Serve with peanut dipping sauce and cut lime wedges.
For Peanut Dipping Sauce
Mix first 5 ingredients and set aside. Heat 1 tablespoon neutral oil in a saucepan over medium heat. Add shallots, garlic, and ginger. Sautee until fragrant, 3-5 minutes. Add liquid mixture and stir constantly until heated & incorporated. Transfer to a blender, adding peanut butter and 1/4 cup water. Blend until smooth. Add water to thin out. Transfer to serving bowl.
