BBQ Ground Thai Chicken on Lemongrass Spears with Peanut Sauce

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The final result of this recipe is a very flavorful, savory barbeque chicken that's beautifully-served on a lemongrass skewer. See complete photographs below. A real party pleaser.

Ingredients

Chicken

1 1/2 cups sliced shallots (about 10)
1/2 cup shredded dried unsweetened coconut (can be toasted coconut found in supermarkets)
1/2 cup chopped fresh cilantro
6 garlic cloves, peeled
6 kaffir lime leaves, thinly sliced
2 fresh Thai chiles, stemmed
1 1-inch chunk fresh galangal, sliced
2 tablespoons vegetable oil
2 pounds boneless chicken thighs with skin, cut into 1-inch pieces
1 teaspoon salt
16 whole fresh lemongrass stalks

Peanut Sauce

A delicious and simple peanut sauce for this recipe that we recommend is Lobo Satay Mix, which is a bit spicy and more authentic to the Thai taste. We also have the following alternative for a more American taste

1 cup old-fashioned (all natural) smooth peanut butter
1/2 cup low-salt chicken broth
1/4 cup unseasoned white vinegar
3 tablespoons palm sugar
2 tablespoons soy sauce
2 tablespoons minced fresh ginger
2 tablespoons sriracha sauce
1 teaspoon turmeric powder

Method

Chicken

Grind first 7 ingredients in processor to coarse paste. Heat oil in medium skillet over medium heat. Add paste to skillet; do not clean processor. Saute paste about 5 minutes; transfer to large bowl and cool. Add chicken and salt to processor; grind coarsely. Mix chicken into paste in bowl. Clean lemongrass by removing outer layer(s), wash and remove the tips. Press 1/4 cupful of chicken mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk end exposed. Repeat with remaining chicken mixture and stalks. Prepare barbecue (medium-high heat). Grill until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.

Peanut Sauce

Stir all ingredients in small saucepan over medium heat until thickened, about 2 minutes. Season with salt and pepper. Transfer to small bowl. (Can be made 3 days ahead. Cover; chill. Microwave on low setting until lukewarm and stir well before serving.)

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