I brought these meat treats on a stick to a GMO Free Josephine County potluck and they disappeared in seconds. So much flavor! I have included more commonly found ingredients, along with more traditional Thai ingredients in parentheses below. I wish I could find local fresh galangal, the flavor really isn’t identical to ginger, but we work with what we can find.
6-8 boneless skinless chicken thighs, cut into thin strips
1 package wooden skewers
Juice of 1/2 large lime, about 2 tablespoons (or 3 tablespoons minced fresh lemongrass)
1 shallot OR 1/2 small onion, sliced
2 cloves garlic
1/2 teaspoon cayenne pepper, to taste (or 1 fresh red chilies, sliced)
1 tablespoon ground ginger (or 1 thumb-size piece galangal root OR ginger root, thinly sliced)
1/2 teaspoon dried turmeric (or 1 teaspoon minced fresh turmeric)
1 tablespoon ground coriander
1 teaspoon ground cumin
3 tablespoons coconut aminos
4 tablespoons fish sauce (all the Paleo hipsters use Red Boat brand. I used Tiparos because that is what I could find)
2 tablespoons coconut oil, melted
I used the Sunshine Sauce recipe from the amazing cookbook Well Fed. You can also find the recipe on Melissa’s blog The Clothes Make the Girl. Didn’t change a single ingredient. Whipped it up in a mason jar with an immersion blender (adding coconut milk last–don’t want coconut whipped cream this time) and it is creamy, spicy, tangy perfection.
Ingredients listed here for your convenience, (but please check out Melissa’s blog): you will need 2 tablespoons lime juice, 1 clove garlic, minced (about 1 teaspoon), 1/2 teaspoon crushed red pepper flakes, 1 tablespoon coconut aminos, 1/4 teaspoon powdered ginger, 1/2 teaspoon rice vinegar, 1/4 cup sunflower seed butter, dash ground cayenne pepper (optional), and 1/4 cup coconut milk.
- Cut chicken into thin strips and place in a large ziplock plastic bag.
- Place all marinade ingredients in a mason jar to use an immersion blender, or place in a food processor or regular blender. Blend well.
- Taste the marinade. Traditionally some sugar is used, but I believe the coconut aminos provide plenty of sweetness. Add more of whatever flavor or spice you want to highlight.
- Pour the marinade over the meat in the ziplock back and knead it around to combine. Allow the chicken to marinade in the fridge 1-24 hours.
- Soak your bamboo skewers in water (to prevent scorching) for at least 30 minutes before cooking.
- When ready to cook, thread meat onto the skewers, leaving the lower half empty to easily pick up for cooking and eating. (I inserted then deleted a picture of the skewered raw chicken. You’re welcome. It looks so gross raw!)
- Broil the satay in the oven, turning every 5 minutes, or grill them on the BBQ until cooked, about 20 minutes.
- Prepare your dipping sauce while the satay is cooking.