chicken satay

original recipe

ingredients

• ¼ cup coconut milk
• 2 tablespoons reduced sodium soy sauce
• 2 ½ teaspoons yellow curry powder
• 1 ½ teaspoons turmeric
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper, to taste

For the peanut sauce: * 3 tablespoons creamy peanut butter * 1 tablespoon reduced sodium soy sauce * 1 tablespoon freshly squeezed lime juice * 2 teaspoons brown sugar * 2 teaspoons chili garlic sauce, or more, to taste * 1 teaspoon freshly grated ginger

instructions

• In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
• In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
• Drain the chicken from the marinade, discarding the marinade.
• Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
• Serve immediately with peanut sauce.

For the peanut sauce: * Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached.