Chicken Satay Recipe with Peanut Sauce

Ingredients

• 1-1/2 pounds chicken (cut into bite-sized pieces (use boneless, skinless thighs or breasts, or a combo))
• 3-4 Thai peppers (chopped (or use spicy red peppers available to you))
• 1 shallot (chopped)
• 2 stalks lemongrass (trimmed and chopped (or use 1 teaspoon lemongrass paste))
• 3 cloves garlic (chopped)
• 1 teaspoon fresh ginger (chopped)
• 2 tablespoons fish sauce
• ¼ cup brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons sriracha
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 tablespoons chopped cilantro + more for garnish
• Spicy chili flakes as desired
• Bamboo skewers soaked in water for at least 20 minutes
• ¼ cup creamy peanut butter (use ½ cup for more peanut flavor)
• 2 tablespoons soy sauce
• 1 tablespoons rice wine vinegar
• 2 tablespoons chili-garlic sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon lime juice
• 1 teaspoon cayenne powder (or use paprika for a milder heat)
• 1 teaspoon garlic powder (or use 1 clove garlic, finely minced or grated)
• 1 teaspoon ginger powder (or use 1 teaspoon fresh grated ginger)
• 1 tablespoon water (or more as needed for thinning)

Steps

1. 1

   Add all of the ingredients to a large bowl or a baggie. Mix until the chicken is evenly coated with the flavors. Cover and refrigerate at least 1 hour.

2. 2

   Pierce the chicken pieces onto skewers when you’re ready to cook.

3. 3

   Next, heat a grill to medium heat and lightly oil the grates. Grill the chicken skewers 4-5 minutes per side, until the chicken is cooked through. It should measure 165 degrees F. internally.

4. 4

   Garnish with fresh cilantro and spicy chili flakes. Serve with the spicy Thai peanut sauce.

5. 5

   Whisk all of the ingredients together, except for the water, in a small bowl until well combined and the sauce is nice and smooth.

6. 6

   Add water a teaspoon at a time until you achieve your desired consistency.

7. 7

   Serve!