Chicken Satay with Lighter Almond Dipping Sauce

Step 1

In a large bowl, add the fish sauce, soy sauce, lemongrass and garlic and mix well.

Step 2

Slice the chicken breasts at an angle into thin slices and add them to the bowl with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes up to 3 days, depending on the freshness of your chicken.

Step 3

Prepare a clean grill for high heat and brush the grates with a few paper towels dampened with canola oil.

Step 4

If using, soak wooden skewers in water for 30 minutes. Thread the chicken slices onto the skewers and discard any of the remaining marinade.

Step 5

To make the dipping sauce, add all of the ingredients to the bowl of a food processor or blender and process until smooth, then transfer to serving bowls.

Step 6

Place the chicken skewers on the hot grill and cook untouched on high heat for 3-4 minutes each side, or until grill marks appear and the chicken releases from the grates. Turn the chicken and sear for another 2-3 minutes, then turn a few more times until the chicken is cooked through and golden brown on both sides. Sprinkle with cilantro and serve with the almond dipping sauce.