Lemongrass and Ginger Grilled Chicken with Macadamia Nut Satay Sauce

This dish beautifully marries Australian ingredients with Asian flavors, featuring grilled chicken marinated in fragrant lemongrass and ginger, served with a creamy macadamia nut satay sauce. The dish is both savory and satisfying, showcasing a harmonious blend of textures and flavors that respect traditional culinary principles while adding a creative twist. It's perfect for a hearty dinner and is gluten-free.

Ingredients:

• 4 chicken thighs, boneless and skinless
• 2 tablespoons lemongrass, finely chopped
• 1 tablespoon ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup macadamia nuts, roasted
• 1 tablespoon coconut milk
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, mix the lemongrass, ginger, garlic, soy sauce, olive oil, salt, and pepper to create a marinade.
2. Add the chicken thighs to the marinade, cover, and refrigerate for at least 30 minutes.
3. While the chicken is marinating, prepare the macadamia nut satay sauce by blending the roasted macadamia nuts, coconut milk, honey, lime juice, and sesame oil until smooth. Adjust seasoning to taste.
4. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked.
5. Remove the chicken from the grill and let it rest for a few minutes before slicing.
6. Serve the grilled chicken drizzled with the macadamia nut satay sauce and garnish with fresh cilantro.