Chicken Satay Skewers with Peanut Sauce

Instructions

1. 1

   Soak 12-16 bamboo skewers in water for at least 20 minutes to prevent burning during cooking.

2. 2

   In a bowl, combine coconut milk, soy sauce, brown sugar, curry powder, turmeric, minced garlic, and ginger to create the marinade.

3. 3

   Add chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.

4. 4

   While chicken marinates, prepare the peanut sauce by whisking together peanut butter, 60ml (1/4 cup) warm water, lime juice, honey, remaining soy sauce, and sriracha in a small bowl until smooth. Add more water if needed to reach desired consistency.

5. 5

   Thread marinated chicken strips onto the soaked skewers, weaving them in an S-shape pattern for even cooking.

6. 6

   Preheat grill or grill pan to medium-high heat and brush lightly with vegetable oil.

7. 7

   Grill skewers for 3-4 minutes per side, turning once, until chicken is cooked through with nice char marks and internal temperature reaches 74°C (165°F).

8. 8

   Let skewers rest for 2-3 minutes before serving.

9. 9

   Serve hot with peanut sauce on the side for dipping, garnished with lime wedges and fresh cilantro if desired.