Ingredients

• Marinade
• 1 teaspoon ground lemongrass powder or lemon zest
• 1-1/2 tablespoons fresh ginger, minced
• 1 fresh red chili, minced, or 1 teaspoon sriracha hot sauce
• 2 cups chopped shallots
• 2 tablespoons vegetable oil
• 3/4 cup dark brown sugar
• 1 teaspoon freshly squeezed lemon juice in 1/4 cup water
• 1/2 cups water
• 1-1/2 teaspoon kosher salt
• 3-1/2 tablespoons coriander seeds, ground
• Satay
• 1 tablespoon creamy peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon sriracha hot sauce or red pepper flakes, to taste
• 1 tablespoon brown sugar
• 2 teaspoon freshly squeezed lime juice
• 2 teaspoon rice-wine vinegar or white-wine vinegar
• 2 teaspoon ginger, minced
• 1 clove garlic, minced
• 1/4 cup water
• 2 pounds boneless, skinless chicken thighs, cut into strips and threaded onto metal skewers

Directions

1. Preheat the grill to high heat.

2. Put the first four marinade ingredients in a food processor and grind.

3. Heat a nonstick pan, pour in the oil, then add ground mixture.

4. Cook until fragrant (about 5 minutes).

5. Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.

6. Bring to a boil and simmer 5 minutes.

7. Let cool, then pour over chicken and marinate for 45 minutes.

8. Mix all satay ingredients together, except the water and chicken.

9. Slowly add the water until the sauce reaches desired consistency.

10. Grill chicken strips for 2 minutes on each side, or until cooked through.

11. Put the skewers on a plate and pour some sauce over them.

12. Serve with a bowl of extra sauce.

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