Thai-Style Grilled Chicken Satay

Ingredients

• 2 lbs boneless, skinless chicken breast, cut into 1-inch pieces, thread onto skewers
• 1/2 cup coconut milk
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 stalks lemongrass, bruised
• 1/4 cup vegetable oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and black pepper
• 20 bamboo skewers, soaked in water for at least 30 minutes
• Chopped fresh cilantro, for garnish
• Peanut sauce, for serving (see note)

Method

1. 1Preheat grill to medium-high heat.
2. 2Combine coconut milk, garlic, ginger, lemongrass, oil, soy sauce, fish sauce, sugar, cumin, coriander, cayenne pepper, salt, and black pepper in a blender or food processor; blend until smooth.
3. 3Add chicken to marinade and mix to coat; refrigerate for at least 2 hours or overnight.
4. 4Thread chicken onto bamboo skewers, leaving a small space between each piece.
5. 5Grill skewers for 8-10 minutes per side, or until cooked through with slightly charred exteriors.
6. 6Transfer skewers to a serving platter and garnish with cilantro.
7. 7Serve with peanut sauce for dipping.

Nutrition per serving