Ingredients
- 8 ounces coconut milk
- 1 1/2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 3 cloves garlic minced
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 3 boneless, skinless chicken breasts cut into 1-inch strips
- Fresh chopped cilantro for garnish
For the Peanut Sauce
- 1/4 cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 6 ounces coconut milk
- 1 tablespoon fish sauce
- 1/4 teaspoon red pepper flakes
- 2 tablespoons lime juice
Instructions
- Soak wooden skewers in water for at least 20 minutes. In a separate bowl, whisk together the marinade ingredients: coconut milk, soy sauce, honey, lime juice, minced garlic, ground ginger, cumin, ground coriander, and turmeric.
- Add chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- In a small saucepan, make the peanut sauce by combining peanut butter, soy sauce, brown sugar, coconut milk, fish sauce, red pepper flakes, and lime juice. Cook over medium heat, stirring until smooth.
- Preheat the grill to medium-high heat. Thread the marinated chicken onto the soaked skewers. Grill for about 5 minutes on each side or until fully cooked. Sprinkle on fresh cilantro for garnish.
- Serve the grilled chicken satay with the peanut sauce on the side for dipping.
