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Chicken Satay with Peanut Lime Dipping Sauce

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Ingredients

Scale

For the Marinade

1 1/2 boneless, skinless chicken thighs, cut into 1 inch pieces

1/4 coconut milk

1 tbsp fresh lime juice

2 tsp fish sauce

2 tsp soy sauce

2 tsp red curry paste

1 tsp curry powder

1 tsp white sugar

For the Peanut-Lime Dipping Sauce

1/3 cup natural, unsweetened peanut butter

1/4 cup coconut milk

1/4 cup brown sugar ( can use white sugar if preferred)

Juice of 1 lime

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp red curry paste

For serving

fresh chopped cilantro

chopped peanuts

lime wedges

Instructions

In a large bowl, mix together the coconut milk, fish sauce, soy sauce, red curry paste, curry powder, sugar, and lime juice. Add the cubed chicken and marinate at least 30 minutes, or overnight if you want to prep this in advance. 
 
While the chicken is marinating, prep the peanut-lime dipping sauce by combining natural, unsweetened peanut butter, coconut milk, brown sugar, lime juice, soy sauce, rice vinegar, and red curry paste. Set aside. 
 
Thread 3 to 5 pieces of the marinated chicken onto the skewers. *If using bamboo skewers, soak them in a bowl of water for at least an hour –this prevents them from burning during the cooking process.
 
Preheat your grill to medium-high heat. Add oil or cooking spray to grates to prevent chicken from sticking. Cook the skewers 5-6 minutes per side, until internal temperature reaching 165°F. 
 
To serve, add the chicken satay to a platter and drizzle with peanut sauce. Top with freshly chopped cilantro, chopped peanuts and lime wedges. 

Find it online: https://kristeenamichelle.com/2024/08/08/chicken-satay-with-peanut-lime-dipping-sauce/