Chicken Satay with Spicy Peanut Sauce Recipe

• 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
• 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
• 1 tablespoon Thai red curry paste
• 2 teaspoons chile-garlic paste
• 1 tablespoon freshly squeezed lime juice
• 30 (8-inch) wooden skewers (soak them in water for 30 minutes to avoid burning on the grill)
• Vegetable oil

1. Place the coconut milk, fish sauce, brown sugar, curry paste, and salt in a large bowl and whisk to combine; set aside.
2. Cut the chicken lengthwise into 1/2-inch-thick pieces and add to the marinade.
3. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
4. Meanwhile, make the sauce.
5. Place everything but the lime juice in a small saucepan and whisk to combine.
6. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total.
7. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.
8. Heat a gas or charcoal grill to medium-high (about 375 degrees F to 425 degrees F).
9. Meanwhile, thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet.
10. When the grill is ready, rub the grates with a towel dipped in vegetable oil.
11. Place the skewers on the grill, close the cover, and cook until grill marks appear on the bottom, about 3 to 4 minutes.
12. 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.
13. Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping.

unsweetened coconut milk, fish sauce, brown sugar, red curry, kosher salt, chicken breasts, unsweetened coconut milk, butter, fish sauce, brown sugar, red curry, chilegarlic, freshly squeezed lime juice, wooden skewers, vegetable oil

Taken from www.chowhound.com/recipes/chicken-satay-with-spicy-peanut-sauce-30747 (may not work)