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Gingery Chicken Satay with Peanut Sauce
© Tina Rupp

Gingery Chicken Satay with Peanut Sauce

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST

In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole, shelled shrimp.

Plus: More Grilling Recipes and Tips

  1. 4 large shallots
  2. 4 large garlic cloves
  3. 2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
  4. 2 serrano or jalapeño chiles, stemmed and seeded
  5. 2 tablespoons minced fresh ginger
  6. 1 tablespoon soy sauce
  7. 1 teaspoon ground coriander
  8. 1 teaspoon freshly ground pepper
  9. 3 tablespoons light brown sugar
  10. 2 tablespoon Asian fish sauce
  11. 2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
  12. 3 tablespoons vegetable oil
  13. 1 cup unsweetened coconut milk
  14. 1/2 cup smooth peanut butter
  15. 2 tablespoons fresh lime juice
  16. 2 tablespoons chopped cilantro
  1. Light a grill. In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
  2. Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
  3. Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
  4. Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce.
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