Chicken Satay (Food Wishes)

Video Link: https://www.youtube.com/watch?v=d_BR1jfvb4k

Marinade & Chicken

1 tablespoon Thai-style red curry paste

4 teaspoons curry powder

1 1/2 teaspoons kosher salt

1 teaspoon white sugar

1 teaspoon brown sugar

1 teaspoon fish sauce

1/3 cup full fat coconut milk

1 1/2 pounds skinless, boneless chicken thighs

bamboo skewers

Peanut Sauce

1/2 cup smooth all-natural peanut butter

1/2 cup full fat coconut milk

2 cloves garlic, crushed

1 tablespoon brown sugar

2 teaspoons fish sauce

2 teaspoons soy sauce

1 lime, juiced

1 teaspoon sesame oil

1 teaspoon Sriracha hot sauce, or to taste

2 tablespoons water, or more as needed

For Serving

2 tablespoons sliced red chilies

1/4 cup chopped roasted peanuts

1/4 cup chopped cilantro leaves

lime wedges (optional)

Directions

For marinade, combine curry paste, curry powder, salt, white sugar, brown sugar, fish sauce, and coconut milk in a bowl. Stir until smooth and set aside.

Cut chicken thighs into approximately 1-inch pieces, and transfer into the marinade. Mix thoroughly, then wrap and refrigerate for at least 2 hours or up to overnight before grilling. 

For peanut sauce, add peanut butter, coconut milk, garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sriracha to a bowl and whisk thoroughly together. Add water if desired to thin the sauce. Taste for seasoning, and adjust if necessary. Wrap and refrigerate until needed.

Soak bamboo skewers in water for at least 30 minutes before using.

Once chicken is marinated, skewer chicken pieces on bamboo so that the meat is touching, but not pressed tightly together.

Prepare a charcoal grill. Charcoal should be ashy white and very hot. Brush the grates lightly with oil.

Grill chicken over charcoal until chicken firms up and springs back to the touch, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).