Grilled Thai Satay Chicken with Peanut Dipping Sauce

• 1 can (14 Oz. Can) Coconut Milk, Divided In Half
• 3 Tablespoons Reduced Sodium Soy Sauce
• 2 Tablespoons Brown Sugar
• 2 teaspoons Ground Ginger
• 3 Tablespoons Lime Juice
• 2 cloves Garlic
• 23 cups Fresh Cilantro
• 1 whole Jalapeno, Remove Seeds And Membranes For Less Heat
• 1 pound Boneless, Skinless Chicken Thighs
• 13 cups Creamy Peanut Butter
• 2 Tablespoons Tamari
• 1 Tablespoon Tomato Paste
• 2 teaspoons Garlic Powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• Peanuts And Fresh Cilantro, For Garnish

1. 1.
2. Prepare marinade by combining half of the coconut milk, soy sauce, brown sugar, ginger, lime juice, garlic, cilantro and jalapeno in a blender.
3. Pour marinade over the chicken in a large plastic bag and let sit at least an hour, or up to overnight.
4. 2.
5. Preheat grill to medium-high.
6. Prepare sauce by combining the remaining of coconut milk, peanut butter, tamari, tomato paste, garlic powder, cumin and coriander in a small pan and whisk till combined.
7. Place pan on one side of the grill.
8. 2.
9. Add marinated chicken to other side of preheated grill.
10. Cook chicken for 4-5 minutes.
11. Flip, and cook another 4-5 minutes.
12. Stir sauce occasionally.
13. Color will darken as sauce bubbles and reduces.
14. Cook sauce until desired consistency.
15. Serve chicken with peanut sauce, garnished with cilantro and chopped peanuts.

coconut milk, soy sauce, brown sugar, ground ginger, lime juice, garlic, fresh cilantro, chicken, peanut butter, tamari, tomato paste, garlic, cumin, coriander, peanuts

Taken from tastykitchen.com/recipes/main-courses/grilled-thai-satay-chicken-with-peanut-dipping-sauce/ (may not work)