Chicken Satay with Peanut Sauce

Ingredients

• 1/3 cup coconut milk, well stirred
• 2 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 1 Tbsp fish sauce
• 1 Tbsp packed brown sugar
• 1 Tbsp peeled and minced ginger
• 2 tsp minced garlic
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3/4 tsp turmeric
• 2 lbs boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
• Cilantro, for serving
• 1/2 cup creamy peanut butter
• 2 Tbsp packed brown sugar
• 1 1/2 Tbsp soy sauce
• 1 tsp minced garlic
• 1/4 cup coconut milk
• 2 tsp sriracha
• 2 Tbsp hot water, then more as needed

Directions

1. Whisk the coconut milk with the soy sauce, lime juice, fish sauce, brown sugar, ginger, garlic, coriander, cumin and turmeric in a mixing bowl until smooth. Add the chicken to a gallon size resealable bag, pour in the marinade, then close the bag, pushing out the extra air as you seal it. Refrigerate the chicken for at least 1 hour and up to 6 hours.
2. Heat a grill to medium, aiming for about 375 degrees, and scrape the grates clean. Take the chicken out of the marinade and slide the pieces onto skewers, using about 6 or 7 pieces on each one. You’ll need approximately 11 – 12 skewers, and if you’re using wooden skewers, see notes.
3. Oil the grill grates, then arrange the skewers on the grill. Cook until the chicken reaches 165 in the center, about 5 – 7 minutes on each side.
4. As the chicken cooks, make the peanut sauce by whisking all the peanut sauce ingredients together in a mixing bowl, adding extra water only if you need to loosen it.
5. Serve the chicken warm with cilantro over the top and the peanut sauce alongside for dipping.