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Ghost Chili/ Bhut Jolokia Thai Chicken Chili Satay
Fall in love with this succulent genuine Thai chili recipe. The ultimate taste sensation. Handed down from generations of Thai family’s.

• 8-12 skinless chicken thighs, cut into thin strips
• 1 package wooden skewers
• 1/4 cup minced lemongrass fresh or frozen
• 2 shallots OR 1 small onion, sliced
• 3 cloves garlic
• 2-3 tsp. Ghost Chili pepper powder, to taste

• 1 thumb-size piece galangal OR ginger, thinly sliced
• 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
• 2 Tbsp. ground coriander
• 2 tsp. cumin
• 3 Tbsp. dark soy sauce (available at Asian food stores)
• 4 Tbsp. fish sauce
• 5-6 Tbsp. brown sugar
• 2 Tbsp. vegetable oil
• Dipping Sauce

• Preparation:

1. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning).

2. Cut chicken into thin strips and place in a bowl.

3. Place all marinade ingredients in a food processor or chopper. Process well.

4. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste.

5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

6. When ready to cook, thread meat onto the skewers.

7. Grill the satay on your BBQ, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. Heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

8. Serve with jasmine rice and Satay Peanut Sauce for dipping.
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