*Sung to the tune of Peanut Butter Jelly Time* But not really; the peanut butter is in the dipping sauce, not the chicken. This chicken satay has more than enough flavor from the lime juice, lemongrass and fish sauce, though. Enough to make you sing and dance!
Marinate this chicken for 2-4 hours for maximum flavor and turn boring weekday chicken into a Southeast Asian treat. I made my go-to peanut sauce from my spring roll recipe but added some extra heat with 1/2 teaspoon of chili flakes to dip the chicken. It would also be awesome alongside my Spicy Thai Noodle recipe. Nom nom!
2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
2 pounds boneless, skinless chicken breasts or thighs, thinly sliced cross-wise
Peanut sauce, for serving
Whisk together the fish sauce, lime juice, lemongrass, brown sugar, soy sauce, ginger, chili flakes and garlic to make a marinade. Marinate the chicken for 2-4 hours in a baking dish or zip-top bag in the refrigerator. Thread the marinated chicken onto skewers and cook on a medium-high grill pan or over an outdoor grill. Serve with peanut sauce for dipping.