Juicy chicken thighs get a Southeast Asian spin in this spice-laden marinade. When teamed up with cooling, crunchy coleslaw, this is one flavorful feast.
|3 stalks lemongrass, tender inner stalks only, trimmed and coarsely chopped; or 1 tablespoon jarred lemongrass||3 tablespoons rice wine vinegar|
|2 large cloves garlic, coarsely chopped||1 1/2 pounds boneless, skinless chicken thighs|
|1 small shallot, diced||Canola or vegetable oil|
|1 2-inch piece fresh ginger, peeled and coarsely chopped||1 (7-ounce) tub 2 percent Greek yogurt|
|1 teaspoon coriander seeds||3 tablespoons mayonnaise|
|1/2 teaspoon ground cumin||1/2 cup chopped cilantro|
|1/2 teaspoon celery seeds||1 tablespoon brown sugar|
|1/2 cup natural creamy peanut butter||1 head green cabbage, shredded|
|2 tablespoons palm sugar or dark brown sugar||1/2 cup chopped roasted, salted peanuts|
|1 tablespoon fish sauce|
Grind the lemongrass, garlic, shallot, ginger, coriander, cumin, and celery seeds (1/4 teaspoon) into a rough paste with a mini food processor. Add the peanut butter, sugar, fish sauce, vinegar (1 tablespoon), and 2 tablespoons water, and process into a thick sauce.
Reserve 2 tablespoons of the sauce, pouring the rest into a large zip-top bag. Add the chicken thighs and seal tightly, removing as much air as possible. Squeeze the bag to coat the chicken evenly. Refrigerate the chicken for 4 hours to marinate.
While the chicken marinates, make the coleslaw: whisk the yogurt, mayonnaise, cilantro, vinegar (2 tablespoons), brown sugar, and celery seeds (1/4 teaspoon) together in a large bowl. Toss with the cabbage to coat lightly -- you may not need all of the dressing.
Preheat a gas or charcoal grill for direct heat grilling. If cooking indoors, preheat a grill pan or cast-iron skillet over high heat. Remove the chicken from the marinade, brushing off any excess. Brush the grill grates or preheated pan lightly with oil before placing the chicken on the surface. Cook for 8-10 minutes, flipping once, until fully cooked through.
Remove the chicken from the grill and let rest for 5 minutes.
While the chicken rests, stir the peanuts into the coleslaw.
Brush the chicken with the reserved peanut satay sauce before serving.
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