Grilled Lemongrass Chicken Satay

These Thai inspired chicken skewers are marinated with aromatic lemongrass and fresh garlic, then grilled for big, gutsy flavors. Serve with peanut sauce for a mouthwatering appetizer or healthy weeknight dinner. Better yet, grill the chicken pieces on the lemongrass stalk!

Prep Time: 10 minutes | Cook Time: 15 minutes

Servings4 people Calories242kcal

Ingredients:

• 1 recipe 5 Ingredient Peanut Sauce
• 3 chicken breasts about 1.5 pounds chicken (breasts or thigh meat)
• 1 tsp mirin
• 3 cloves garlic minced
• 1 stock lemongrass bottom 1/3 (tender inner layer), minced
• 2 tsp coconut sugar
• fresh ground black pepper about 1/2 tsp
• 1 tsp salt
• 1/2 tsp Worcestershire or fish sauce
• 1/2 tsp soy sauce or gluten free tamari
• 1/2 tsp sesame oil
• 1 tbsp vegetable oil
• 1 oz fresh cilantro chopped

Soak 4 bamboo skewers in water for 30 minutes or soak 4 stocks thin lemongrass to use those as the skewers. This will prevent them from catching fire later.

Cut the chicken breast lengthwise into strips 2" thick. Turn the chicken and cut strips into cubes 2" thick. Place chicken in a medium bowl or plastic bag.

Add marinade ingredients (mirin, garlic, lemongrass, coconut sugar, black pepper, salt, Worcestershire, soy sauce, sesame oil, and vegetable oil) directly to the chicken. Massage and marinade for 30 minutes at room temperature or overnight in the refrigerator.

Preheat the grill to medium high heat. Skewer the chicken.

Scrape the grill grates clean then place the chicken skewers on the grates and close the lid. Rotate with tongs after 5 minutes or until you see a deep black char. You can even use a crushed stock of lemongrass to brush the chicken with extra marinade as it cooks.

Remove the cooked chicken and garnish with chopped cilantro and peanut sauce. Serve hot.

*This recipe is from my website The Frayed Apron: Grilled Lemongrass Chicken Satay. Thanks for reading! - Chef Sara