By An Edible Mosaic
Prep Time: 30 min
Peanut Sauce: Roasted salted peanuts, coconut milk, brown sugar, lime juice, soy sauce, garlic, red chili pepper, galangal, salt & water Chicken Satay: Lime juice, oil, brown sugar, soy sauce, lime zest, fish sauce, red onion, garlic, red chili pepper, galangal, coriander, cumin, turmeric, salt & boneless skinless chicken thighs
Cook Time: 20 min
Add all ingredients for the peanut sauce to a food processor. Pulse a few times, and then process until it forms a sauce, stopping to scrape down the sides as necessary. If need be, add a little water to thin it out until it reaches your desired consistency.
Stir together all ingredients for the chicken satay in a large bowl. Cover the bowl with plastic wrap and refrigerate at least 2 hours, or up to 24 hours.
Soak wooden skewers in water for 20 minutes, and then thread the chicken onto the skewers.
Preheat a grill to medium-high; cook the chicken until it’s charred and fully cooked in the center, about 6 to 8 minutes per side. (Check out the full recipe for instructions for the oven and air fryer!)