Grilled Chicken Satay with Light Coconut Peanut Sauce Recipe

Servings: 4

Serve this sweet and spicy dish with a German Riesling.

For the Sauce:

• 1/4 cup crunchy peanut butter
• 1/4 cup unsweetened coconut milk
• 1/4 cup warm water
• 2 Tbsp. fresh lime juice
• 2 tsp. soy sauce
• 1 tsp. fish sauce
• 1 Tbsp. chopped fresh ginger
• 1 clove garlic, chopped
• 2 teaspoon hot pepper sauce, such as Sriracha
• 1 Tbsp. chopped scallions
• 1 Tbsp. chopped fresh cilantro
• 1 Tbsp. honey
• 1 tsp. sesame oil

For the Chicken:

• 16 metal skewers (or wooden skewers soaked in warm water for at least 30 minutes)
• 16 pieces of chicken tenders or 2 large boneless, skinless breasts cut into 16 - 1/2"x 3" strips
• 1 Tbsp. lime juice
• 1 Tbsp. olive oil
• Salt and pepper

Preparation:

1. Heat the grill to high.
2. Combine all of the ingredients for the peanut sauce in a blender and puree until well blended. Add a bit more water if it is too thick.
3. Toss the chicken with the lime juice, oil, salt and pepper, and thread each piece of chicken onto a skewer.
4. Reduce the heat on the grill to medium and place the skewers on the grill.
5. Cook the chicken for about 3 minutes on each side, or until cooked through.
6. Serve the skewers with the peanut sauce.