Chicken Satay w/ Spicy Peanut Sauce Sandwich

  • 4 Each-Chicken Thighs-boneless/skinless
  • To Taste-Kosher Salt/Black Pepper
  • 4 Each-Naan Bread
  • 2 Cups-Romaine Lettuce-sliced super thin
  • To Taste-Red Onion-sliced super thin
  • To Taste-Cucumber-sliced super thin
  • To Taste-Cilantro-saved from bunch
  • ¼ Cup-Dry Roasted Peanuts-chopped

Marinade/Sauce

  • 1 Cup-Peanut Butter
  • 1/2 Cup-Water-warm
  • 3/4 Cup-Ponzo-or soy sauce
  • 1 Each-Lime-zest and juice
  • 1/2 Cup-Cilantro-leaves only, chopped
  • 2 Clove-Garlic-smashed into a paste
  • 2 Each-Chipotle Pepper-canned in adobo, seeds removed and chopped fine
  • 2 Tablespoons-Dark Brown Sugar

Directions:

  • For marinade/sauce place all ingredients in blender and combine until smooth.
  • Blend until smooth and place half in a large zip bag for marinade.
  • Cut chicken thighs into 1” strips and place in marinade in bag.
  • Close bag and move chicken around in bag to coat.
  • Marinate chicken overnight or at least four hours.
  • Preheat griddle/skillet over medium high heat.
  • Warm naan bread on griddle/skillet and keep warm in a clean kitchen towel.
  • Remove chicken from bag and allow excess to drip off chicken
  • Place chicken on griddle/skillet and cook until just cooked through and slightly charred, 3-5 minutes.
  • Remove chicken and set aside.
  • Smear some peanut sauce on one half of naan bread.
  • Top with lettuce, cucumber and onion.
  • Add chicken top with cilantro and peanuts.