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Cooking
Chicken Satay with Peanut Sauce
· 4 servings
Make the marinade
Gather all the ingredients for the marinade. Finely chop the garlic, the chili, and the ginger. Mix everything together to make the chicken marinade.
Prep the chicken
Cut the chicken into strips that you'll later thread onto skewers. Mix it thoroughly into the marinade. Leave it in the fridge until the next day.
Soak the skewers
Soak the wooden skewers in water so they won't scorch or catch fire on the grill.
Make the dip
The next day, just before grilling, prepare the sauce you'll dip the skewers into. Put the finely chopped onion, chili, and garlic into a pan along with the coconut oil. Sauté until softened.
Add the remaining ingredients
Add the chopped lemongrass and peanut butter. Stir well. Add the soy sauce and fish sauce, plus a bit of coconut sugar.
Blend it up
Pour the mixture into a blender and blend until smooth. If you'd like some texture in the sauce, you can skip blending. Thin it out with coconut milk and blend again.
Serve
Take the skewers out of the fridge about an hour before grilling. Grill over high heat. Serve the sauce warm alongside the grilled chicken skewers.