Chicken Satay

Yummy yummy yum.

That's how good it is. And add in some veggie kebabs and your family is LOVIN' your mean grilling skills. Pictured above is only half of what I cooked. And none was left with our 4 hungry mouths around.

from my friend Jaylin

Chicken Satay

1 ½ lb of boneless, skinless chicken

½ cup of coconut milk

2 tablespoons of fish sauce

3 tbs light brown sugar

2tbs. chopped fresh cilantro

1 tbs madras curry powder

kebab skewers (sticks)

Cut chicken into large chunks for kebabs. In large bowl, stir together all ingredients. Cover and refrigerate for at least 1 hour or up to overnight. Soak the kabob sticks in water or chicken broth for at least 20 minutes. Then stick the chicken onto the skewers, allowing for a bit of space between each piece. To some of the skewers, I added cut up onions, zucchinis, cherry tomatoes, and even wrapped fresh thyme and basil around the skewers as well. Spray foil with PAM and place the skewers on the hot grill for a few minutes each side.

Peanut Sauce (for meat/veggie dipping)

• 1 cup smooth peanut butter

• 1/4 cup low-sodium soy sauce

• 2 teaspoons red chili paste, such as sambal or chipotle chili powder

• 2 tablespoons light brown sugar

• 2 tablespoon of lime juice

• 1/2 cup coconut milk (or more to thin out as needed)

• 1 tablespoon of minced fresh ginger root- Optional powder but fresh is always better.

• 1/4 cup chopped peanuts, optional for garnish

Some people like garlic in their peanut sauce, like me, so add it if you like.

Combine the peanut butter, soy sauce, red chili paste, brown sugar, ginger, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the coconut milk to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay on the side.

Yield: 3 cups

I made these into kebabs, but if you are short on time (did I just say that? I am the one usually short on time), you could just throw it on a grill pan with a bit of oil on the stove, turning once for even cooking.