Ingredients:
1 lb boneless, skinless chicken breast, cut into 1 inch cubes
1/2 cup coconut milk
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
salt, to taste
Skewers (if using wooden skewers, soak in water for 30 minutes)
Ingredients (Peanut sauce):
1/2 cup creamy peanut butter
1/4 cup coconut milk
2 tbsp soy sauce
1 tbsp brown sugar
2 tsp lemon juice
2 cloves garlic, minced
1/4 tsp cayenne pepper
salt, to taste
Instructions:
In a large bowl, mix together the coconut milk, soy sauce, brown sugar, lemon juice, garlic, coriander, cumin, turmeric, paprika and salt.
Add the chicken cubes and marinate for at least 2 hours or overnight in the refrigerator.
In a small saucepan, heat the peanut butter, coconut milk, soy sauce, brown sugar, lemon juice, garlic, cayenne pepper, and salt over medium heat until well combined. Set aside.
Preheat the grill to medium-high heat.
Thread the chicken onto the skewers and discard the remaining marinade.
Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through.
Serve the chicken satay with the peanut sauce on the side. Enjoy!