Thai Chicken with Peanut Dipping Sauce

For satay recipes, chicken (or other meats) should be grilled over hot coals. You can use tender beef instead of chicken in this recipe—the marinade is good with any meat.

Ingredients

Serves 4

For the chicken:

11⁄2 pounds boneless, skinless chicken breast

1⁄2 cup gluten-free soy sauce

2 teaspoons Thai red chili paste, or to taste

2 tablespoons minced gingerroot

1 tablespoon sesame oil

2 tablespoons dry sherry

For the sauce:

1⁄2 cup unsweetened coconut milk

1 cup dry-roasted peanuts

1 tablespoon lemon or lime juice

1 tablespoon dark brown sugar, or more to taste

1 tablespoon gluten-free dark soy sauce

1⁄2 teaspoon chili oil, or to taste

2 tablespoons peanut oil

2 tablespoons finely chopped sweet onion

2 cloves garlic, minced

1. Set 12 (10") skewers to soak in water to cover for at least 40 minutes (if using wooden skewers). Rinse chicken, pat dry, and cut it into bite-sized pieces.
2. In a large bowl, mix together chicken marinade ingredients and add the chicken. Cover and marinate for 2 hours.
3. While the chicken is marinating, prepare the dipping sauce. In a food processor or blender, combine coconut milk, peanuts, lemon or lime juice, brown sugar, soy sauce, and chili oil. Process until very smooth.
4. Heat peanut oil in a large saucepan. Add onion and garlic and cook over medium heat until just soft, about 3 minutes.
5. Pour peanut mixture into pan and mix well. Heat on low, but do not boil. Preheat grill to medium-high.
6. String chicken onto skewers and grill for 4–5 minutes per side. Serve with the warmed dipping sauce.