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Grilled Chicken Skewers with Thai Chili Peanut Sauce
Lemongrass paste is available in tubes from Peapod and is much easier to use than fresh lemon grass.
Ingredients
Marinade
3 tablespoons fish sauce
1/3 cup fresh lime juice
2 tablespoons lemon grass paste *
3 tablespoons agave nectar
2 tablespoons soy sauce
2 tablespoons fresh ginger, finely minced
1 tablespoon chili garlic sauce
1 tablespoon fresh cilantro minced
1 1/2 pounds boneless skinless chicken thighs
Satay Sauce
1/3 cup smooth peanut butter
1/4 cup coconut milk
1 tablespoon fish sauce
1 1/2 tablespoons chili garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar
2 tablespoons fresh cilantro, minced fine
Other
Peanut oil for grilling
12 8-inch wooden skewers
Instructions
- Mix all marinade ingredients except chicken in a medium bowl and set aside.
- Cut the thighs into strips about a half inch wide.
- Place chicken strips into marinade and marinate refrigerated for two hours.
- Soak about 12 eight-inch wooden skewers submerged in water while the chicken marinates.
- Mix all sauce ingredients and set aside.
- Skewer 2-3 pieces of chicken onto each skewer by poking one end with the skewer and weaving it in and out through each piece.
- Once complete, pat the skewers with paper towels to remove any excess marinade. Discard the marinade.
- Heat grill (a large ribbed grill pan may be used indoors) to high heat and once hot, brush with a little peanut oil.
- Lay the skewers across the ribs and grill about 3-4 minutes each side.
- Use a fork and push the cooked meat off of the skewers and serve with Satay sauce.
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