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Lemongrass Chicken Satay

Lemongrass Chicken Satay with Spicy Peanut Sauce and Coconut Rice

Delicious chicken marinated in a mixture of lemongrass, lime juice, shallots, fish sauce, garlic and sesame oil grilled on the BBQ and served with a spicy peanut dipping sauce all over a bed of creamy coconut rice! Serve it up with some sliced mango, cucumber, thai basil, chili and extra sauce for dipping. 
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Servings 4 people

Ingredients
  

  • 2 stalks lemongrass
  • 2 cloves garlic
  • 2 medium-large shallots
  • 1 whole thai chili (birds eye)
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 4 chicken breasts (can replace with thighs)
  • 1 tbsp water

Peanut Sauce

  • 1/2 cup peanut butter
  • 2 cloves garlic
  • thumbsize piece ginger
  • 1 whole lime
  • 1-2 whole birds eye chili
  • 1 tbsp sweet chili sauce
  • 1/4 cup water
  • 1/4 cup cilantro

Coconut Rice

  • 2 cups short grain white rice
  • 400 ml unsweetened coconut milk
  • 1 1/4 cup water
  • 1 tbsp sugar
  • 1/2 tsp salt

Instructions
 

  • Trim and roughly chop your lemongrass, garlic, shallots and chili. Using a food processor or mortal and pestle mash up into a rough paste mixture, add a little water to help. Add in the fish sauce, lime juice, water and sesame oil. Stir to combine
  • Cut your chicken into long strips that you will later thread on a skewer. Place into a container or freezer bag. Pour over the marinade ingredients and let marinade for a least 1 hour but preferably overnight.
  • Soak some wooden skewers in water for about 30 minutes. Thread your chicken onto the skewers and BBQ over medium heat until browned and cooked through. Serve with Peanut Sauce over Coconut Rice

Peanut Sauce

  • Using a food processor, mix together all of the ingredients until smooth. You may want to start with 1 chili depending on your spice tolerance. Serve with Chicken Satay.

Coconut Rice

  • Rinse and drain your rice a few times until no longer cloudy. Let soak in water for about 1 hour. Mix together your coconut milk and water, stir until smooth. You will need about 3 cups of liquid total. Drain your rice and add to this in your rice cooker along with your coconut milk, water, sugar and salt. Cook until done. Fluff with a fork when finished.

Notes

Serve with sliced mango, thai basil or cilantro and sliced cucumber.
Keyword chicken, coconut rice, lemongrass, peanut sauce