Brochetas de Pollo a la Parrilla con Salsa de Cacahuete y Chili Tailandés

Ingredientes

• 3 tablespoons fish sauce
• 1/3 cup fresh lime juice
• 2 tablespoons lemon grass paste *
• 3 tablespoons agave nectar
• 2 tablespoons soy sauce
• 2 tablespoons fresh ginger, finely minced
• 1 tablespoon chili garlic sauce
• 1 tablespoon fresh cilantro minced
• 1 1/2 pounds boneless skinless chicken thighs
• 1/3 cup smooth peanut butter
• 1/4 cup coconut milk
• 1 tablespoon fish sauce
• 1 1/2 tablespoons chili garlic sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon agave nectar
• 2 tablespoons fresh cilantro, minced fine
• Peanut oil for grilling
• 12 8-inch wooden skewers

Preparación

1. 1

   Mix all marinade ingredients except chicken in a medium bowl and set aside.

2. 2

   Cut the thighs into strips about a half inch wide.

3. 3

   Place chicken strips into marinade and marinate refrigerated for two hours.

4. 4

   Soak about 12 eight-inch wooden skewers submerged in water while the chicken marinates.

5. 5

   Mix all sauce ingredients and set aside.

6. 6

   Skewer 2-3 pieces of chicken onto each skewer by poking one end with the skewer and weaving it in and out through each piece.

7. 7

   Once complete, pat the skewers with paper towels to remove any excess marinade. Discard the marinade.

8. 8

   Heat grill (a large ribbed grill pan may be used indoors) to high heat and once hot, brush with a little peanut oil.

9. 9

   Lay the skewers across the ribs and grill about 3-4 minutes each side.

10. 10

    Use a fork and push the cooked meat off of the skewers and serve with Satay sauce.