Chicken Satay
Satay is a popular Southeast Asian street food that usually involves a marinated meat being skewered and grilled, then served with a simple saucy dip. We're using flavourful chicken thigh meat here, but you can substitute anything from breast meat, to pork or beef, to even tofu and vegetables, though cooking times will vary. And that peanut sauce? It's the ultimate wingman to satay, containing all the fragrant notes of lemongrass, coconut, fish sauce, and fresh lime zest.

Just a word of advice: use tongs to toss together the chicken and turmeric, unless having yellow-stained hands has always been a secret dream of yours.

MAKES:
4 SERVINGS
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
1 HOUR 10 MINS
INGREDIENTS
FOR THE CHICKEN
1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces
80 ml coconut milk
225 g boneless skinless chicken thighs, sliced into 1" pieces
1 tsp. ground turmeric
2 tbsp. fish sauce
2 tbsp. brown sugar
2 tbsp. lime juice
2 cloves garlic, chopped
1 shallot, chopped
1 tbsp. fresh ginger, chopped
1 1/2 tbsp. chilli paste
FOR THE PEANUT SAUCE
125 g smooth peanut butter
60 ml reserved marinade
1 tbsp. low-sodium soy sauce
1 tbsp. lime juice
1 tsp. lime zest
1 clove garlic, grated
1 tbsp. freshly grated ginger
60 ml boiling water
Chopped peanuts, for garnish
Freshly chopped coriander, for garnish

DIRECTIONS
Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
In a medium bowl, toss turmeric and chicken together to coat.
In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chilli paste and blend until smooth, scraping down sides if necessary. Set aside 60ml marinade for peanut sauce.
Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.
Sprinkle satay with chopped peanuts and coriander and serve with peanut sauce.