Chicken Satay with Peanut Sauce

METHOD:

1. To make marinade, combine all ingredients in a food processor or blender and process until smooth

2. Cut each thigh into 2-inch strips. Place in a large bowl and toss with marinade until well coated. Cover and refrigerate at least 8 hours or overnight

3. Insert wire rack in rack position 4. Select AIRFRY/425°F/SUPER CONVECTION/20 minutes and enable Rotate Remind. Press START to preheat oven

4. Thread 2 pieces of chicken on each skewer. Place the broiling rack in the roasting pan and arrange 6 skewers crosswise on the rack, alternating the orientation of skewers so that 3 skewers point in each direction (handle ends of skewers will extend off the rack)

5. Cook for 20 minutes, flipping the skewers when Rotate Remind signals. Chicken will be dark brown and slightly charred. Remove cooked skewers to a plate and cover with foil to keep warm

6. Repeat with remaining 6 skewers

7. Serve immediately with peanut sauce

To make the peanut sauce:

1. Process peanuts in a food processor until coarsely ground. Remove from food processor bowl and reserve

2. Add lemongrass, garlic, shallot, ginger and red pepper flakes to food processor bowl and process until smooth

3. Heat oil in a small saucepan over medium heat. Add lemongrass mixture and fry until fragrant, 2-3 minutes. Add peanuts, water, soy sauce, brown sugar, lime juice and salt and stir to combine. Reduce heat to low and cook, stirring frequently, for 3 minutes

4. Serve warm or at room temperature

Recipe presented by Breville