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Thai Chicken Satay
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Ingredients
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Step by step
Method
4 steps
- 1
Soak 8 wooden skewers in water for 30 minutes. Slice 1½ pounds boneless chicken thighs into thin strips. Toss with ½ cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon brown sugar, 1 teaspoon curry powder, and 1 minced garlic clove. Chill 30 minutes.
- 2
Thread the chicken loosely onto the skewers. Heat a grill or broiler to medium-high. Keep any marinade that touched raw chicken away from the serving sauce.
- 3
Grill 3–4 minutes per side, or broil on an oiled pan 4–5 inches from the heat, turning once. The edges should have browned spots and the thickest piece should reach 165°F.
- 4
Whisk ½ cup coconut milk, ⅓ cup peanut butter, 1 tablespoon lime juice, 1 tablespoon soy sauce, and a pinch of cayenne in a small pan over low heat for 2–3 minutes. Thin with water until pourable, then serve with the rested skewers.