Chicken Satay with Peanut Sauce

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ½ cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp curry powder
• ½ tsp turmeric powder
• 2 clove garlic, minced
• 1 tsp ginger, grated
• ¾ cup peanut butter
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ¼ tsp red pepper flakes (optional)
• ¼ cup water
• 12 wooden skewers
• 2 tbsp fresh cilantro, chopped (optional)

Steps

1. Cut chicken thighs into 1-inch strips. In a bowl, combine 1/4 cup coconut milk, soy sauce, brown sugar, curry powder, turmeric, minced garlic, and grated ginger. Add chicken and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread the marinated chicken onto the soaked skewers.
3. Prepare the peanut sauce: In a small saucepan over medium heat, combine peanut butter, remaining 1/4 cup coconut milk, lime juice, rice vinegar, sesame oil, and red pepper flakes (if using). Whisk until smooth, adding water as needed to reach desired consistency. Heat gently until warmed through, then set aside.
4. Preheat your grill to medium-high heat. Lightly oil the grill grates.
5. Grill chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred. Ensure internal temperature reaches 165°F (74°C).
6. Serve chicken satay hot with the warm peanut sauce for dipping. Garnish with chopped cilantro if desired.