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Beer Chicken Satay with Almond Stout Dipping Sauce

5 from 2 votes
Print Recipe
Servings 4 servings

Ingredients
  

Chicken Skewers:

  • 1 tablespoon soy sauce
  • 2 garlic cloves grated with microplane
  • 1 cup 8 oz full-fat coconut milk from a well shaken can
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon fish sauce
  • 1 teaspoon sesame chili oil
  • 1 lbs chicken thighs cut into cubes
  • ½ cup beer (pilsner, pale ale, lager)

Satay sauce:

  • ¼ cup 64g smooth almond butter
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame chili oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon fish sauce
  • 1 tablespoon coconut milk from a tin
  • 1 tablespoon brown sugar
  • 2 tablespoons stout beer

Instructions
 

  • Stir together all the chicken skewer ingredients (except the chicken), add the chicken. Cover and refrigerate for 1 hour and up to 24.
  • Preheat the grill to medium high.
  • Thread the chicken through skewers. Add the chicken skewers to the grill, cooking on both sides until cooked through, about 5 minutes per side.
  • Stir together the satay sauce ingredients.
  • Serve the chicken alongside the satay sauce.