Chicken Satay with Peanut Sauce
·Marinade
Prepare all the ingredients for the marinade. Finely chop the garlic, chilli, and ginger. Mix everything together to make the marinade for the chicken.
Chicken pieces
Cut the chicken into strips that you'll later thread onto skewers. Mix thoroughly with the marinade. Leave in the fridge until the next day.
Soak the skewers in water
Soak the wooden skewers in water so they don't scorch or catch fire on the grill.
Dip
The next day, just before grilling, prepare the sauce for dipping the skewers. Put the finely chopped onion, chilli, and garlic into a pan along with the coconut oil, and sauté.
Remaining ingredients
Add the chopped lemongrass and peanut butter. Mix well. Stir in the soy sauce, fish sauce, and a little coconut sugar.
Blend it up
Pour the mixture into a blender and blitz until smooth. If you'd like some texture in the sauce, you can skip blending. Thin it out with coconut milk and blend again.
Serving
Take the skewers out of the fridge about an hour before grilling. Grill over a hot grill. Serve the sauce warm alongside the grilled chicken skewers.
