Malaysian Chicken Satay

• Chicken Satay Marinade
• 3 pounds boneless skinless chicken thighs
• 1 can coconut milk
• 2 shallots, peeled
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons lemongrass paste (I use gourmet garden)
• 2 garlic cloves, crushed
• 1 tablespoon curry powder
• 1/2 tablespoon ground coriander
• 1/2 tablespoon cumin
• 1/2 tablespoon turmeric
• 1/2 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• Peanut Sauce and Cucumber Sauce
• 1/2 cup water
• 1/2 cup chunky peanut butter
• 1 garlic clove, crushed
• 1 tablespoon brown sugar
• 2 teaspoons soy sauce
• 1 tablespoon lemon juice
• 1/8 teaspoon red pepper flakes, or to taste
• 1 cucumber, chopped
• 1/2 onion, chopped
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 teaspoon salt

1. Slice chicken thighs into strips. Thread on soaked wood or metal skewers, 3 slices per skewer. Place skewers in a flat dish.
2. Combine marinade ingredients in a food processor and process until smooth.
3. Pour marinade over chicken skewers. Marinate 4-6 hours or overnight.
4. Grill over indirect heat until chicken is no longer pink inside. Serve with peanut and cucumber sauces. Can be made under a broiler.
5. Peanut Sauce: In a small saucepan, combine water, peanut butter, and garlic. Over medium heat, stir until the mixture comes to a boil.
6. Remove from heat and add remaining ingredients. Cool until serving time. Lasts 3-5 days in the refrigerator.
7. Cucumber Sauce: Bring vinegar, sugar, and salt to a boil. Let cool. Add cucumbers and onions and refrigerate before serving. Best if made at least 1 hour beforehand.

chicken, chicken thighs, coconut milk, shallots, soy sauce, fish sauce, lemongrass paste, garlic, curry powder, ground coriander, cumin, turmeric, paprika, salt, pepper, peanut sauce, water, chunky peanut butter, garlic, brown sugar, soy sauce, lemon juice, red pepper, cucumber, onion, white vinegar, sugar, salt

Taken from food52.com/recipes/56263-malaysian-chicken-satay (may not work)