Ingredients:
For the Chicken Satay:
1 lb chicken breasts or thighs, boneless and skinless
2 cloves garlic, minced
1 shallot, finely chopped
2 stalks lemongrass, tough outer layers removed, finely chopped
1 bird’s eye chili, finely chopped (optional, adjust to taste)
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp ground cumin
2 tbsp fish sauce
2 tbsp oil (for grilling)
Lime wedges, for serving
For the Dipping Sauce:
Juice of 1 lime
2 tbsp fish sauce
2 tbsp palm sugar (or brown sugar)
1 tbsp oil
1 tbsp finely chopped peanuts (optional)
Bird’s eye chili, finely chopped (optional, for extra heat)
Instructions:
Prepare the Chicken:
Cut the chicken breasts or thighs into thin strips, about 1/2 inch wide, and place them in a mixing bowl.
Make the Marinade:
In a separate bowl, combine the minced garlic, chopped shallot, chopped lemongrass, chopped bird’s eye chili (if using), ground coriander, ground turmeric, ground cumin, and fish sauce. Mix well to form a paste.
Marinate the Chicken:
Pour the marinade over the chicken strips and toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably overnight for the flavors to develop.
Prepare the Dipping Sauce:
In a small saucepan, combine the lime juice, fish sauce, palm sugar, oil, and finely chopped peanuts (if using). Heat over low heat, stirring until the sugar is dissolved. Remove from heat and let cool. Add chopped bird’s eye chili if desired for extra heat.
Thread the Chicken onto Skewers:
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated chicken strips onto skewers, leaving a little space between each piece.
Grill the Chicken:
Brush the grill grates with oil to prevent sticking.
Place the chicken skewers on the preheated grill and cook for 3-4 minutes per side, or until the chicken is cooked through and slightly charred on the edges.