Chicken Satay with Peanut Sauce

This recipe was inspired by Saveur magazine, although made quite a few substitutions due to the fact I was drinking a Caged Alpha Monkey beer while I was cooking. Watch out for that stuff.

2 Tablespoons canola oil

1/4 cup brown sugar

1 1/2 teaspoons kosher salt

3 cloves garlic, chopped

6 inches of lemongrass, minced

1 three-inch piece of fresh ginger, chopped

1 teaspoon red curry paste

six large boneless, skinless chicken breasts

bamboo skewers, soaked in water for two hours

In the food processor: process oil, sugar, salt, garlic, lemongrass, ginger and red curry paste until it is a paste.

Cut chicken breasts into strips: about 1/3 inch thick, about an inch wide and about three inches long. As you cut them, lay them on a cutting board, cover them with a sheet of plastic wrap, and gently bounce a hammer up and down on them until they are slightly flattened. Toss them into a big bowl. When all the chicken is cut and pounded, combine chicken strips with the paste. Then thread the chicken onto the end of a bamboo skewer, knitting the skewer through the chicken. This process takes a little bit of time, hence the beer.

Chill four hours.

Then grill until the chicken is cooked all the way through (165 degrees, although it is hard to get a good reading on such a thin piece of chicken. Just sayin’.)

Serve with peanut sauce. Or some other sauce that makes you go yum! 🙂

Peanut Sauce

1 1/2 cups roasted UNSALTED peanuts

6 Tablespoons brown sugar

2 cloves garlic, chopped

3 Tablespoons cider vinegar (more to taste)

1 Tablespoon Sriracha chili sauce (more to taste)

3/4 teaspoon kosher salt (more to taste)

1 13.66 ounce can coconut milk (Hey, that’s what it said on the can.)

In a food processor: process peanuts until finely ground.

Add brown sugar, garlic, Sriracha and cider vinegar. Process until very finely ground.

Transfer to a small pot and add coconut milk. Cook, stirring, until consistency of pea soup. Adjust seasoning to your taste.