Summary: 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) 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.
