Chicken Satay With Peanut Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup lime juice
• 1/3 cup soy sauce
• 1/4 cup packed brown sugar
• 4 cloves garlic, minced
• 1/4 teaspoon ground red pepper
• 3 boneless skinless chicken breast halves (about 1 1/4 pounds)
• 18 bamboo skewers, soaked in water for at least 20 minutes
• 1/4 cup chunky peanut butter
• 1/4 cup thick unsweetened coconut milk (his instructions are to scrape the cream off the top of a settled can of coconut milk, after opening)
• 1/4 cup finely chopped onion
• 1 teaspoon paprika
• 1 tablespoon finely chopped fresh cilantro, to garnish (optional)

Recipe

• 1 stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves.
• 2 set 1/3 cup of this marinade aside.
• 3 slice chicken lengthwise into 1/3 inch thick strips.
• 4 add to remaining marinade and stir to coat evenly.
• 5 cover and set aside in refrigerator a minimum of 30 minutes and up to 12 hours.
• 6 preheat grill.
• 7 place peanut butter in medium bowl and stir in the reserved 1/3 cup marinade 1 tbl at a time, until smooth.
• 8 stir in coconut milk, onion and paprika.
• 9 transfer sauce to small serving bowl and set aside.
• 10 drain chicken and discard marinade.
• 11 weave 1 or 2 slices onto each skewer.
• 12 grill skewers 7-9 minutes or until chicken is just cooked through and no longer pink in center.
• 13 transfer skewers to serving platter and serve with sauce on the side, may garnish sauce with cilantro if desired.