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Author Notes: This chicken recipe is one of my favorites. The chicken is juicy and flavorful, and the sauces are delicious! The recipe is was given to me by a friend who lived in Southeast Asia for many years. The marinade can be made ahead of time and refrigerated. —Leith Devine
Chicken Satay Marinade
- 3 pounds boneless skinless chicken thighs
- 1 can coconut milk
- 2 shallots, peeled
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lemongrass paste (I use gourmet garden)
- 2 garlic cloves, crushed
- 1 tablespoon curry powder
- 1/2 tablespoon ground coriander
- 1/2 tablespoon cumin
- 1/2 tablespoon turmeric
- 1/2 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Peanut Sauce and Cucumber Sauce
- 1/2 cup water
- 1/2 cup chunky peanut butter
- 1 garlic clove, crushed
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice
- 1/8 teaspoon red pepper flakes, or to taste
- 1 cucumber, chopped
- 1/2 onion, chopped
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- Slice chicken thighs into strips. Skewer on wood skewers, 3 slices per skewer. Place skewers in a flat dish.
- Combine marinade ingredients in a food processor and process until smooth.
- Put marinade over chicken skewers. Marinate 4-6 hours or overnight.
- Grill or broil until chicken is no longer pink inside. Serve with peanut and cucumber sauces.
- Peanut Sauce: In a small saucepan, combine water, peanut butter, and garlic. Over medium heat, stir until mixture comes to a boil.
- Remove from heat and add remaining ingredients. Cool until serving. Lasts 3-5 days in the refrigerator.
- Cucumber Sauce: Bring vinegar, sugar, and salt to a boil. Let cool.
- Add cucumbers and onions and refrigerate before serving. Best if made at least 1 hour beforehand.
- This recipe was entered in the contest for Your Best Spring Chicken