1 pound skinless boneless chicken thighs
1 tablespoon olive oil, to drizzle on chicken satay before serving
vegetable oil, to grease the grill grates/pan
1 tablespoon Olive Oil
2 teaspoons Rice Vinegar
2 stalks of lemongrass, tender white parts only
2 large garlic cloves
2 large shallots
1 1/2-inch fresh ginger root, peeled
2 teaspoons soy sauce
1/4 teaspoon ground white pepper
2 teaspoons fish sauce
2 teaspoons curry powder
1 tablespoon brown sugar
Peanut Dipping Sauce Ingredients:
2 teaspoons of Tahitian Lime Olive Oil
1/4 cup creamy peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons fish sauce
1 1/2 teaspoons brown sugar
3 tablespoons coconut milk
Cut chicken thighs into 1-inch wide strips, place in a medium bowl, set aside.
In a small food processor, combine all of the marinade ingredients and pulse until it becomes a smooth paste. Pour over chicken strips and stir well. Make sure all strips are covered with marinade. Cover and marinate for at least 2 hours, or marinate in refrigerator overnight.
Soak 8 bamboo skewers in water for at least 30 minutes before threading the meat. This will prevent the skewers from burning in the grilling process. Preheat grill or stovetop grill pan to high. Grease grill grates/pan with vegetable oil.
Thread 2 pieces of chicken strips onto each skewers. Grill for 3 to 4 minutes on each side, depending on the thickness. Place on serving plate to rest. Drizzle 1 tablespoon of olive oil right before serving. Serve with cucumber relish and peanut dipping sauce.
To prepare the Peanut Dipping Sauce:
In a small food processor, combine all ingredients and process until it becomes smooth and well incorporated. Serve with chicken satay.