Chicken Satay with Marinade & Peanut Sauce

SERVES 4

What you need

• 1 1/2 pounds chicken breast
• 1/3 cup Copra Coconut Milk
• 1 TBS lime juice
• 1 TBS curry powder
• 2 tsp fish sauce
• 2 TBS honey
• 1 TBS olive oil
• 1 clove garlic, minced
• 1/4 cup peanuts, roasted & chopped

step by step

For the peanut sauce:

1. Add peanut butter, coconut milk, soy sauce, lime juice, honey, garlic, ginger, and sriracha to a blender.
2. Puree until smooth, about 30 seconds to 1 minute. You can also whisk ingredients together in a medium-sized bowl until combined. Set aside or refrigerate until ready to serve.

For the satay:

1. If using wooden skewers, soak in water for at least 15 minutes before cooking.
2. Slice each chicken breast into ¾ to 1-inch thick strips; I slice them with the grain, so it yields a longer piece. You should be able to get about four pieces per breast.
3. In a medium-sized bowl whisk together coconut milk, lime juice, curry powder, fish sauce, honey, olive oil, and garlic.
4. Add chicken slices, coat and allow to marinate at room temperature for at least 15 minutes. If you are not cooking within an hour, transfer chicken and marinade to a resealable plastic bag and refrigerate until ready to use.
5. Thread one piece of chicken on each skewer and lightly season each side with salt and pepper.
6. Set aside until ready to grill.
7. Heat grill to medium heat.
8. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
9. Once the grill is nice and hot, add the marinated chicken skewers.
10. Cook chicken until no longer pink (160-165°F), about 4-5 minutes on each side, depending on the thickness of the chicken.

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