Grilled Chicken Satay

Name: Grilled Chicken Satay
Total time: 105 min
Yield: 4
Cuisine: Thai
Ingredients: 2 pieces Lemongrass (2 lemongrass stalks, trimmed to bottom 6 inches); 3 cup Shallots (3 shallots, chopped (⅔ cup)); 3 tbsp Water (3 tablespoons water + 3/4 cup water, plus extra as needed); 5 tbsp Vegetable Oil (1 tablespoon vegetable oil + 2 tablespoons vegetable oil + 2 tablespoons vegetable oil); 2 tbsp Brown Sugar (1 tablespoon packed brown sugar + 1 tablespoon packed brown sugar); 3 cloves Garlic (3 garlic cloves, chopped); 1 piece Galangal (1 (1-inch) piece galangal, peeled and minced); 1 piece Ginger (1 (1-inch) piece ginger, peeled and sliced into ⅛-inch-thick coins); 2 tsp Table Salt (2 teaspoons table salt); 1 tsp Ground Turmeric (1 teaspoon ground turmeric); ½ tsp Red Pepper Flakes (1/2-3/4 teaspoon red pepper flakes — up to 0.75); ½ tsp Ground coriander (1/2 teaspoon ground coriander); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); ⅓ cup Peanut (1/3 cup dry-roasted peanuts); 1 tbsp Tamarind Paste (1 tablespoon tamarind juice concentrate); 2 lb Chicken Thigh (2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1½-inch-wide strips)

Marinated and grilled chicken thigh strips served with a spicy, tangy peanut dipping sauce.

105 minThai

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Lemongrass2 pieces · 2 lemongrass stalks, trimmed to bottom 6 inches
Shallots3 cup · 3 shallots, chopped (⅔ cup)
Water3 tbsp · 3 tablespoons water + 3/4 cup water, plus extra as needed
Vegetable Oil5 tbsp · 1 tablespoon vegetable oil + 2 tablespoons vegetable oil + 2 tablespoons vegetable oil
Brown Sugar2 tbsp · 1 tablespoon packed brown sugar + 1 tablespoon packed brown sugar
Garlic3 cloves · 3 garlic cloves, chopped
Galangal1 piece · 1 (1-inch) piece galangal, peeled and minced
Ginger1 piece · 1 (1-inch) piece ginger, peeled and sliced into ⅛-inch-thick coins
Table Salt2 tsp · 2 teaspoons table salt
Ground Turmeric1 tsp · 1 teaspoon ground turmeric
Red Pepper Flakes½ tsp · 1/2-3/4 teaspoon red pepper flakes — up to 0.75
Ground coriander½ tsp · 1/2 teaspoon ground coriander
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Peanut⅓ cup · 1/3 cup dry-roasted peanuts
Tamarind Paste1 tbsp · 1 tablespoon tamarind juice concentrate
Chicken Thigh2 lb · 2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1½-inch-wide strips

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Steps

1FOR THE AROMATIC PASTE: Halve lemongrass lengthwise and, using meat pounder, lightly crush on cutting board to soften. Mince lemongrass and transfer to food processor. Add shallots, water, oil, sugar, garlic, galangal, ginger, salt, turmeric, and pepper flakes and process until uniform paste forms, about 2 minutes, scraping down sides of bowl as necessary. Measure out ⅓ cup paste and set aside. Transfer remaining paste to bowl and stir in coriander and cumin. Cover bowl and microwave paste for 1½ minutes, stirring halfway through microwaving. Transfer bowl to refrigerator and let paste cool while preparing sauce.
2FOR THE PEANUT SAUCE: Place peanuts in now-empty processor and process until coarsely ground, about 15 seconds. Heat oil and reserved ⅓ cup paste in medium saucepan over medium-low heat until fond begins to form on bottom of saucepan and paste starts to darken, about 5 minutes. Stir in water, tamarind, sugar, and peanuts and bring to boil, scraping up any browned bits. Reduce heat to maintain gentle simmer and cook, stirring occasionally, until sauce is reduced to about 1 cup, 8 to 10 minutes. Season with salt to taste, cover, and set aside.
3FOR THE CHICKEN: Add chicken to cooled paste and toss to combine. Thread chicken onto 4 sets of two 12-inch metal skewers. (Hold 2 skewers 1 inch apart and thread chicken onto both skewers at once so strips of chicken are perpendicular to skewers.) Do not crowd skewers; each set of skewers should hold 6 to 8 pieces of chicken. Transfer kebabs to large plate and refrigerate while preparing grill. (Kebabs can be refrigerated for up to 4 hours.)
4FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.
5Clean and oil cooking grate. Brush both sides of kebabs with oil. Place kebabs on grill and cook (covered if using gas) until browned and char marks appear on first side, about 5 minutes. Using large metal spatula, gently release chicken from grill; flip; and continue to cook until chicken registers 175 to 180 degrees, 3 to 5 minutes longer. Transfer to large platter. Gently reheat peanut sauce, thinning with extra water, 1 tablespoon at a time, to desired consistency. Serve chicken, passing peanut sauce separately.