Chicken Satay with Peanut Sauce

Ingredients

For the chicken:

• 8 boneless, skinless chicken thighs
• ½ cup coconut milk
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 3 garlic cloves, roughly chopped
• 1 small shallot, thinly sliced
• 1 (2-inch) piece fresh ginger, thinly sliced
• 1 stalk lemon grass, thinly sliced
• ½–1 red Thai chili (or ½ teaspoon cayenne pepper) 
• 2 teaspoons brown sugar or honey
• 1 ½ teaspoons turmeric
• ½ teaspoon ground coriander
• Canola oil
• Cilantro leaves, for serving
• Lime wedges, for serving

For the dipping sauce:

• ½ cup natural peanut butter
• ¼ cup coconut milk
• 2 teaspoons fish sauce
• 1 lime, juiced
• 1 garlic clove, finely minced
• 2–3 tablespoons soy sauce
• 2–3 teaspoons sriracha

Directions

1. Cut the chicken thighs lengthwise in half and place into a bowl or a large zip top bag. Add in the coconut milk, soy sauce, fish sauce, garlic, shallot, ginger, lemongrass, chili or cayenne, brown sugar or honey, turmeric, and coriander and mix until the chicken is well coated. Seal the bag or cover the bowl with plastic and place in the fridge to marinate for at least 2 hours or overnight. While the chicken marinates, soak 16 wooden skewers in a dish of water on the counter.
2. When ready to cook, heat your grill or a cast iron griddle pan over medium-high heat. Thread a piece of chicken onto each skewer. Discard any remaining marinade. Lightly grease the grill with oil and cook the chicken in batches until golden brown and cooked through to 165ºF, turning the skewers occasionally. Allow the chicken to rest for 5 minutes.
3. Meanwhile, make the sauce by whisking together the peanut butter, coconut milk, fish sauce, lime juice, garlic, and the soy sauce and sriracha to taste.
4. For serving, scatter the chicken with cilantro and serve with lime wedges and the peanut sauce for dunking.