Ingredients
- Marinade
- 1 teaspoon ground lemongrass powder or lemon zest
- 1-1/2 tablespoons fresh ginger, minced
- 1 fresh red chili, minced, or 1 teaspoon sriracha hot sauce
- 2 cups chopped shallots
- 2 tablespoons vegetable oil
- 3/4 cup dark brown sugar
- 1 teaspoon freshly squeezed lemon juice in 1/4 cup water
- 1/2 cups water
- 1-1/2 teaspoon kosher salt
- 3-1/2 tablespoons coriander seeds, ground
- Satay
- 1 tablespoon creamy peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon sriracha hot sauce or red pepper flakes, to taste
- 1 tablespoon brown sugar
- 2 teaspoon freshly squeezed lime juice
- 2 teaspoon rice-wine vinegar or white-wine vinegar
- 2 teaspoon ginger, minced
- 1 clove garlic, minced
- 1/4 cup water
- 2 pounds boneless, skinless chicken thighs, cut into strips and threaded onto metal skewers
Directions
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Preheat the grill to high heat.
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Put the first four marinade ingredients in a food processor and grind.
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Heat a nonstick pan, pour in the oil, then add ground mixture.
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Cook until fragrant (about 5 minutes).
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Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
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Bring to a boil and simmer 5 minutes.
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Let cool, then pour over chicken and marinate for 45 minutes.
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Mix all satay ingredients together, except the water and chicken.
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Slowly add the water until the sauce reaches desired consistency.
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Grill chicken strips for 2 minutes on each side, or until cooked through.
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Put the skewers on a plate and pour some sauce over them.
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Serve with a bowl of extra sauce.