Grilled Chicken Satay with Spicy Peanut Sauce
- 6 Organic Air-Chilled Chicken Thighs
- 1½ cup full fat coconut milk, divided use
- 3 tablespoons neutral oil (we used avocado oil)
- 3 tablespoons Thai red curry paste, divided use
- 1 teaspoon Asian fish sauce
- 2 stalks lemongrass, white part only, finely chopped
- 1 shallot, thinly sliced + ½ shallot, thinly sliced for garnish (optional)
- 2 cloves garlic, finely chopped
- 4 tablespoons brown sugar, divided use
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ¾ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- Roasted peanuts, chopped, for garnish
- English or Persian cucumber, sliced, for garnish (optional)
- Cilantro, for garnish (optional)
- Cut the chicken thighs off the bones (reserve bones for another use). Cut chicken meat into about 1½ inch cubes. Set aside.
- In a large non-reactive container stir together ½ cup coconut milk, oil, 1 tablespoon of curry paste, and fish sauce. Add lemongrass, shallot, garlic, 2 tablespoons brown sugar, turmeric, coriander, and chili powder; mix well. Add chicken pieces, tossing to coat completely. Marinate at least 4 hours, up to overnight.
- At least 2 hours before you’re ready to cook, soak bamboo skewers in water to prevent them catching fire.
- Remove chicken from the marinade (discard rest of marinade) and thread onto wet skewers, being mindful not to pack them tight. You want the chicken to cook quickly and evenly – a little space is good.
- Preheat a lightly-oiled gas or charcoal grill for high, direct heat cooking.
- Meanwhile, make the peanut sauce: In a small saucepan over medium-high heat, stir together peanut butter, 1 cup coconut milk, 2 tablespoons curry paste, rice vinegar, 2 tablespoons brown sugar, and soy sauce. Cook, stirring continuously until mixture just starts to bubble, is fully combined and smooth. Remove from heat. Set aside.
- Grill the chicken, turning several times, until cooked through and nicely charred. An instant-read thermometer inserted into the center of a piece of chicken should register 165 degrees F. Rest chicken a few minutes before serving.
- Garnish chicken satay with cucumber, shallot, and cilantro, if using. Garnish sauce with chopped peanuts. Serve immediately.
Recipe notes: Use canned coconut milk found in the Asian section of most supermarkets (not coconut milk “beverage”). This recipe also works with our Organic Air-chilled Boneless Skinless Chicken Breasts or our Organic Air-Chilled Chicken Breast Tenderloins (but we like thighs the best).