Chicken Satay with Spicy Peanut Sauce

With a few simple ingredients this Thai inspired chicken dish is very easy to make and are perfect with the spicy peanut dipping sauce. You can use chicken breast or thighs but my preference is to use thighs (moister). You can serve them as a main dish or smaller sized skewers as an appetizer.

INGREDIENTS
For the chicken:
3/4 cup unsweetened coconut milk
1 tablespoon fish sauce
1 tablespoon packed light brown sugar
1 tablespoon Thai red curry paste
1 1/2 teaspoons kosher salt
2 pounds boneless, skinless chicken breasts, thighs, or a mixture of both (I prefer thighs)

For the peanut sauce:
3/4 cup unsweetened coconut milk
1/4 cup chunky all-natural peanut butter (no salt or sugar added)
1 tablespoon fish sauce
1 tablespoon packed light brown sugar
2 - 3 teaspoons Thai red curry paste
1 teaspoon chile-garlic paste
1 tablespoon freshly squeezed lime juice
To cook the chicken:
20 (small) or 8 (large) wooden skewers (soak them in water for 30 minutes to avoid burning on the grill)
Vegetable oil

INSTRUCTIONS
For the chicken:
Place the coconut milk, fish sauce, brown sugar, curry paste, and salt in a large bowl and whisk to combine; set aside.
Cut the chicken lengthwise into 1/2-inch-thick pieces and add to the marinade. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. Meanwhile, make the sauce.
For the peanut sauce:
Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.
To cook the chicken:
Heat a gas or charcoal grill to medium-high (about 375°F to 425°F). Meanwhile, thread a single piece of chicken lengthwise onto each skewer or several if you are making meal sized skewers. Transfer to a baking sheet.
When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the skewers on the grill, close the cover, and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, close the grill, and cook until grill marks appear on the second side and the chicken is cooked through, about 3 to 4 minutes more.
Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping.

Link to Recipe:Chicken Satay with Spicy Peanut Sauce

Here are the main ingredients for both the marinade and dipping sauce.

For the sauce place all ingredients but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. 

                 

Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.

Combine marinade ingredients in a small bowl, set aside. Cut chicken and place in a ziplock bag. Marinade for 1 hour or overnight.

                     

Grill skewers until there have nice grill marks and are cooked through.

Serve with spicy sauce and fresh lime.