Grilled Chicken Satay with Peanut Sauce

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut in thin strips
• For the marinade: 1/2 cup coconut milk
• 1 stalk lemongrass, tender part finely chopped (or 1 tsp lemon zest)
• 2 cloves garlic
• 1 shallot
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1/2 tsp salt
• For the peanut sauce: 1/2 cup peanut butter
• 1/2 cup coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp sriracha or sambal
• 1/4 cup hot water
• sliced cucumber and red onion, to serve

Steps

1. Blend the marinade ingredients until smooth. Toss with the chicken and marinate at least 30 minutes, or up to overnight. Soak 16 wooden skewers in water.
2. Whisk the peanut sauce ingredients in a small pan over low heat until smooth, adding more water if it's too thick.
3. Thread the chicken strips onto the skewers in a zigzag.
4. Grill over medium-high heat (or under a broiler), turning once and brushing with leftover marinade early on, until charred at the edges and cooked through, 3 to 4 minutes per side.
5. Serve the satay with the peanut sauce, cucumber and red onion.

TipThighs stay juicy on the grill; thin strips and a hot fire give char at the edges before the meat dries out.