Thai Satay Chicken

Ingredients:

For the Chicken:
1-3/4 to 2 pounds Chicken Breast, Cut into chunks
1 to 2 Lemongrass Stalks (about 5 inches each) minced
4 cloves Fresh Garlic, minced
1/3 cup Coconut Milk
1/4 cup Freshly Squeeze Lime Juice (feel free to add a teaspoon of zest for more of a lime kick!)
2 tablespoons Honey
2 tablespoons Fish Sauce
2 tablespoons (warm) Unrefined Coconut Oil
1 tablespoon Low-Sodium Tamari (or 2 TBSP Soy Sauce)
1 teaspoon Chili Paste (Sambal Oelek)
Wooden Skewers (soaked for at least 30 minutes) or metal skewers. (honestly, if you grill a lot, you should have metal skewers.)

Instructions:
Cut up the chicken. Mix everything together (minus the bamboo skewers, genius). Drop the chicken into the liquid, and let it soak for a few hours... or overnight....

Then, pull it out, toss it on skewers, and throw it on the grill until it's awesome. When it's awesome, it's done. 

FOR THE PEANUT SAUCE:

3 tablespoons Creamy Peanut Butter

1/4 cup Coconut Milk

1 tablespoon Freshly Squeezed Lime Juice

1 tablespoon Honey

2 teaspoons Fish Sauce

1 teaspoon Chili paste Sambal Oelek

2 small Garlic Cloves, minced

1 Green Onion, minced

1 tablespoon chopped Fresh Cilantro

Instructions:
Mix it all together. - Done.


So... You've got the chicken done on the grill, sauce mixed up... cook some rice, and you've got a meal. ... Virginia makes me eat vegetables, so we had ours with Asparagus.


Verdict : Since we have another Satay Chicken wayyyyyyy back on the blog... I've got to compare.

This... isn't as good. The peanut sauce on the other stuff is better, and I like the ginger/garlic/cocoa awesomeness of our regular kind better. However, our original recipe posted on the blog had us cooking the chicken in the oven. The grill makes all the difference in the world. Satay Chicken is meant to be made on a grill, and nothing else really cuts it.