Thai Chicken Satay with Spicy Peanut Sauce

• 3 tablespoons lime juice
• 3 tablespoons canola oil
• 2 teaspoons soy sauce, sodium reduced
• 2 teaspoons fish sauce
• 1/2 teaspoon red pepper flakes crushed
• 1 pound chicken tenders
• 2 tablespoons peanut butter smooth natural
• 2 tablespoons coconut milk light
• 1 teaspoon lime juice
• 2 teaspoons soy sauce, sodium reduced
• 1 teaspoon brown sugar, light
• 1 x red pepper flakes crushed to taste

1. To marinate chicken:
2. Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat.
3. Let marinate in the refrigerator for 15 minutes.
4. Preheat grill to high.
5. To grill chicken and serve:
6. Thread each chicken tender onto a wooden skewer.
7. Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side.
8. Serve warm or chilled with Spicy Peanut Sauce for dipping.
9. To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling.
10. (Contrary to popular wisdom, soaking them in water doesn't prevent them from burning.)
11. Spicy peanut sauce:
12. Whisk together peanut butter, coconut milk, lime juice, soy sauce, sugar and crushed red pepper in a small bowl until smooth.

lime juice, canola oil, soy sauce, fish sauce, red pepper, tenders, peanut butter, coconut milk, lime juice, soy sauce, brown sugar, red pepper

Taken from recipeland.com/recipe/v/thai-chicken-satay-spicy-peanut-49320 (may not work)