Tangy Lemongrass Chicken Skewers with Coconut Peanut Dipping Sauce

Ingredients

• •1 pound chicken breast, cut into 1-inch pieces
• •2 lemongrass stalks, minced
• •3 cloves garlic, minced
• •2 tablespoons fish sauce
• •1 tablespoon soy sauce
• •1 tablespoon honey
• •1 teaspoon ground turmeric
• •1 tablespoon vegetable oil
• •1/4 cup coconut milk
• •Wooden skewers, soaked in water for 30 minutes
• •1/2 cup creamy peanut butter
• •1/2 cup coconut milk (for sauce)
• •2 tablespoons fresh lime juice
• •1 tablespoon soy sauce (for sauce)
• •1 tablespoon brown sugar
• •1 teaspoon red curry paste
• •1 teaspoon sesame oil
• •2 tablespoons chopped peanuts (for garnish)
• •1 tablespoon chopped cilantro (for garnish)

Instructions

1. 1

   In a large bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, honey, ground turmeric, vegetable oil, and coconut milk. Mix well.

2. 2

   Add the chicken pieces to the marinade and coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for the best flavor.

3. 3

   Meanwhile, prepare the dipping sauce. In a small saucepan over medium heat, combine peanut butter, coconut milk, lime juice, soy sauce, brown sugar, red curry paste, and sesame oil. Stir until smooth and warmed through. Set aside.

4. 4

   Thread the marinated chicken pieces onto the soaked wooden skewers.

5. 5

   Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.

6. 6

   Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked and slightly charred.

7. 7

   Serve the skewers hot with the coconut peanut dipping sauce on the side. Garnish with chopped peanuts and cilantro.