Thai Skewers Peanut Dip (Print Version)
# Ingredients:
→ Chicken Satay
01 -
1 ½ - 2 lbs. chicken breast without skin and bones, sliced into long strips about 1-inch wide
02 -
⅓ cup fresh cilantro, not packed tightly
03 -
½ shallot (or ¼ red onion)
04 -
8 cloves garlic
05 -
1-inch piece fresh ginger, peeled
06 -
2 tablespoons lemongrass paste
07 -
2 tablespoons fish sauce
08 -
3 tablespoons vegetable or canola oil
09 -
¼ cup brown sugar
10 -
¼ cup low-sodium soy sauce (or tamari for GF option)
11 -
½ teaspoon cumin powder
12 -
½ teaspoon turmeric powder
13 -
1 teaspoon coriander powder
→ Peanut Dipping Sauce
14 -
½ cup smooth peanut butter
15 -
2 teaspoons garlic, finely chopped
16 -
1 teaspoon ginger paste
17 -
2 tablespoons low-sodium soy sauce
18 -
2 tablespoons brown sugar
19 -
2-3 tablespoons fresh lime juice
20 -
1 teaspoon toasted sesame oil
21 -
1 tablespoon sriracha or chili paste (sambal oelek)
→ For Serving (Optional)
22 -
Coconut rice
23 -
Fresh cilantro leaves
24 -
Lime wedges
# Instructions:
01 -
Throw cilantro, shallot, garlic, ginger, lemongrass paste, fish sauce, oil, brown sugar, soy sauce, cumin, turmeric, and coriander into a blender. Blend until you get a smooth sauce without any big chunks left.
02 -
Put your chicken strips in a big zip-top bag. Pour your marinade over them, close the bag, and rub it around so all the chicken gets coated. Set the bag on a plate in case it leaks, then stick it in the fridge for at least 20 minutes. For the tastiest results, leave it for 3-8 hours.
03 -
Mix peanut butter, chopped garlic, ginger paste, soy sauce, brown sugar, lime juice, sesame oil, and sriracha in a bowl. Stir until everything's blended well. If it's too thick, add a bit of hot water, one spoon at a time. Taste it and add more soy sauce, sugar, or lime if needed.
04 -
Soak wooden skewers in water for at least 30 minutes so they won't burn. Heat your grill to medium-high for 5-10 minutes. Make sure to scrub the grates clean and oil them up to stop the chicken from sticking.
05 -
Take the chicken out of the marinade, letting extra drip off. Thread each piece onto a skewer in a zig-zag pattern, poking through both ends to keep the meat secure. This way the chicken cooks evenly and stays juicy.
06 -
Put your skewers on the hot grill and close the lid. Cook for about 4-7 minutes total, flipping them halfway through. The chicken's done when it feels a bit firm or hits 165°F on a thermometer. Don't cook it too long or it'll dry out.
07 -
Put your grilled chicken skewers on a platter. Serve them right away with the peanut sauce on the side. For a full meal, add coconut rice with extra sauce drizzled on top and some stir-fried veggies.
# Notes:
01 -
You can enjoy this chicken satay as a starter with just the dipping sauce or make it a whole meal with coconut rice and veggies.
02 -
The chicken tastes better the longer it sits in the marinade, up to 8 hours max.
03 -
Any leftover peanut sauce works great on salads or cold noodle dishes.