Lemongrass paste is available in tubes from Peapod and is much easier to use than fresh lemon grass.
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 ½ pounds boneless skinless chicken thighs
1/3 cup smooth peanut butter
¼ cup coconut milk
1 tablespoon fish sauce
1 ½ tablespoons chili garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar
2 tablespoons fresh cilantro, minced fine
Peanut oil for grilling
12 8-inch wooden skewers
- 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.
Keywords: chicken, grilling, Thai, peanut