Chicken Satay

Ingredients

• 1/2 cup canned coconut milk
• 1 Tbsp creamy peanut butter
• 2 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 Tbsp brown sugar
• 2 tsp curry powder
• 2 cloves garlic, minced
• 1 1/2 lb boneless skinless chicken breasts, cut in 1-in-wide strips
• 1/2 cup creamy peanut butter
• 1/2 cup canned coconut milk
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1 tsp curry powder
• 2 Tbsp lime juice

Before you start

• Soak 12 wooden skewers in water 30 min.
• Preheat grill to medium-high and oil the grate.

Directions

1. Whisk: canned coconut milk, creamy peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic.
2. Toss and marinate in the fridge 2 hr: step 1, boneless skinless chicken breasts.
3. Thread onto skewers, discarding marinade: step 2.
4. Grill medium-high 3 to 4 min per side to 165°F: step 3.
5. Simmer, whisking, until smooth and thick, 3 to 5 min: creamy peanut butter, canned coconut milk, soy sauce, brown sugar, curry powder.
6. Stir in off the heat: step 5, lime juice.
7. Serve skewers with the sauce: step 4, step 6.