Ingredients
2 lb chicken thighs, boneless and skinless, cut into cubes
vegetable oil, for basting
cooking spray
3 tbsp vegetable oil
4 oz lemongrass, (2 stalks), chopped, tender parts only but do not discard the rest
3 garlic cloves, peeled
5½ oz red onions, peeled and quartered
2 tsp ground turmeric
1 tsp ground coriander
1 tsp chili powder
2 tbsp honey
2 tsp salt
water, as needed
1 cup peanuts, roasted
1 tbsp tamarind powder, plus more to taste
¼ cup vegetable oil, or cilantro leaves, chopped
¾ cup water
4 tbsp water, plus more as needed
½ tsp salt, plus more to taste
2½ tbsp brown sugar, or palm sugar
1 tsp ground coriander
1 tbsp sweet soy sauce
4 red chili fingers, preferably Thai bird chilis, seeded
2 garlic cloves, peeled
3 oz red onions, peeled and quartered
1 tbsp ginger, peeled and chopped
2 oz lemongrass, (1 stalk), chopped, tender parts only but do not discard the rest
Preparation
Combine all the ingredients in a blender or food processor and puree until smooth. Transfer into a large mixing bowl.
Add the chicken and mix until the marinade has fully coated the chicken.
Cover, and transfer to a chilled area. Marinate for at least 6 hours, preferably overnight.
The next day, allow the chicken to come to room temperature while preheating your grill. Grease this with cooking spray.
In a blender or food processor, combine 4 tablespoons of water, peanuts, onions, lemongrass, ginger, chilis, and garlic. Puree until smooth. You may need to add more water if the paste is too thick.
With the remaining lemongrass stalks, bundle them up together and tie them into a ribbon. Set aside.
Heat up oil in a skillet, add the spice paste, and saute for roughly 3 minutes until the oil splits from the paste, and becomes very aromatic.
Add the lemongrass ribbon, water, salt, tamarind powder, sugar, coriander, and sweet soy sauce.
Reduce to a simmer and continue simmering for roughly 8 minutes until the sauce has thickened. The oil will further separate once the sauce has thickened.
Adjust seasoning then discard the lemongrass strips. Set the sauce aside.
Thread roughly 3 to 5 pieces or 1 ounce of chicken onto your soaked skewers. Skewers submerged in water will delay the skewers before they start burning.
Grill the chicken on each side, roughly 3 to 5 minutes per side, until the chicken is fully cooked and slightly charred on both sides. Baste with vegetable oil as necessary.
Serve your chicken satay together with ⅓ cup of the peanut sauce per serving!
