Today at Grillocracy we're taking Thai chicken satay to a new level with a home-made coconut dry rub and peanut dipping sauce.
While the dry rub takes a little planning as you most likely don't have all of the ingredients on hand, it is well worth the extra effort as this will likely become one of your favorite rubs for chicken and pork!
THAI COCONUT CHICKEN SKEWERS WITH PEANUT SAUCE
3 lbs. chicken tenders
2 tbsp. coconut milk powder
1/4 tsp. galangal root powder (available at Spiceologist here)
1/4 tsp. dried lemongrass
1/2 tsp. Kosher salt
1/4 tsp ginger powder
Peanut dipping sauce (recipe follows)
Wooden skewers, soaked in water for at least 1 hour
Prepare grill for medium-high heat grilling. As the grill comes to temperature, gently thread each chicken tender onto a wooden skewer to create a kebab. Combine coconut milk powder, galangal root powder, dried lemongrass, salt, and ginger powder in a small bowl and stir to combine. Season chicken liberally with the dry rub mixture.
Grill skewers for 3-4 minutes per side until cooked through. Remove from the grill and serve immediately along with peanut dipping sauce.
PEANUT DIPPING SAUCE
1/4 cup creamy peanut butter
1 tbsp. lime juice
1 tbsp. soy sauce
1 tbsp. hoisin sauce
2 tbsp. water
1/2 tbsp. honey
1 tsp. grated ginger
Combine all ingredients in a medium mixing bowl and blend well. Cover and refrigerate until ready to use.