Thai Chicken Satay with Peanut Sauce.

Instructions :

Marinate the Chicken

    To a medium bowl, add all marinade ingredients (except the chicken) and whisk to combine until smooth and incorporated.
    Add the chicken and stir to combine and coat. Cover and refrigerate in the fridge for at least 1 hour, or overnight.
    Thread one piece of chicken onto one metal grilling skewer and repeat with all remaining pieces. If using wooden skewers, soak in water for at least 30 minutes. Discard excess marinade.

Grill the Chicken

    Preheat grill to medium-high heat and cook chicken for about 5 to 7 minutes, or until done and cooked through. Rotate often to ensure even cooking. While chicken cooks make the peanut sauce.

Make the Peanut Sauce

    To a medium bowl, add all peanut sauce ingredients and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). If you like your sauce on the thicker side you may want to omit the coconut milk; set aside to serve with chicken. Extra peanut sauce will keep airtight for up to 10 days in the fridge.

Serve

    Place skewers on a plate and evenly garnish with peanuts and cilantro, to taste, and serve immediately. Chicken is best fresh but will keep airtight in the fridge for up to 5 days.

Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 780 Total Fat: 45g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 150mg Sodium: 2521mg Carbohydrates: 35g Fiber: 3g Sugar: 22g Protein: 61g

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