Exotic Lemongrass-Infused Coconut Chicken Skewers: A Flavorful Delight
Discover the ultimate recipe for Exotic Lemongrass-Infused Coconut Chicken Skewers, packed with bold flavors and perfect for any occasion.
Ingredients
Scale
- 2lbs chicken (approx.4chicken breast, or8boneless chicken thighs)
- Marinade:
- 6 tablespoonslemongrass (approx.1½stalks)
- 3cloves garlic (approx.1 ½ tablespoons)
- ½small onion (or 2 shallots, approx.3–4tablespoons)
- 1 cupcoconut cream (full fat)
- 2 tablespoonsMadras curry powder
- 3 tablespoonsfish sauce
- ¼ cupsweetened condensed milk
- 1 teaspoonground coriander
- 1 teaspoonground cumin
- 2 teaspoonsground turmeric (for color)
- Coconut Cream Glaze:
- 6 tablespoonscoconut cream (full fat)
- 1½ tablespoonshoney
- 1 teaspoonsoy sauce
- Quick Peanut Sauce:
- 1 teaspoonThai red curry paste
- ¼ cupnatural unsweetened peanut butter
- 2 tablespoonscoconut cream (full fat)
- 2 teaspoonshoney
- 2 teaspoonssoy sauce (or fish sauce)
- 1 teaspoonrice vinegar (or lime juice)
- 3 tablespoonswater (adjust to desired consistency)
- 1 teaspoonsesame oil
- 1 teaspoonchili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Preparing and Marinating the Chicken:
- Prepare the lemongrass by removing the outer layer and the dry ends. Smash it to release oils and then finely chop.
- In a food processor, combine lemongrass, garlic, onion, coconut cream, curry powder, fish sauce, condensed milk, coriander, cumin, and turmeric; blend until smooth.
- Slice the chicken into ¼ inch slices and mix thoroughly with the marinade.
- Skewer the chicken, ensuring it’s flat to cook evenly. Marinate for at least 4 hours, preferably overnight.
- Making the Coconut Glaze:
- Mix coconut cream, honey, and soy sauce; refrigerate until use.
- Grilling the Chicken Satay:
- Preheat the grill to medium-high. Place skewers on the grill, cooking for 3-4 minutes per side. Brush with coconut glaze periodically.
- Serve with peanut sauce.