Gluten-Free Thai-Style Chicken Satay

Celiac.com 10/13/2022 - Satay is the Thai version of marinated meat grilled on a stick. This chicken satay recipe is a tasty marriage of chicken marinated in Asian spices, then skewered and grilled to create a flavor sensation. With grilling season still in full swing in many locations, these delicious treats are sure to disappear and leave lots of happy smiles in their wake.

Ingredients

• 2 pounds chicken thigh meat, trimmed and cut to small chunks
• 6-8 12-inch long metal skewers
• ¼ cup packed brown sugar
• ¼ cup gluten-free fish sauce
• 4 cloves garlic, crushed
• 2 tablespoons minced onion 
• 2 tablespoons vegetable oil
• 2 tablespoons gluten-free soy sauce 
• 2 tablespoons ground coriander
• 1 tablespoon grated fresh ginger root
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper
• 1 2-inch piece of fresh lemon grass (white part only)

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Directions
Whisk together brown sugar, gluten-free fish sauce, garlic, onion, oil, gluten-free soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.

Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.

Cut chicken sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. 

Stir chicken into marinade until chicken is completely coated, about 1 minute. 

Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.

Heat an outdoor grill for high heat. Lightly oil the grate.

Remove chicken from marinade and shake off excess marinade. 

Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.

Arrange skewers on the heated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. 

Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. 

Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. 

Transfer skewers to a platter; let rest for 2 minutes before serving.