Chicken Satay with Peanut Sauce

In this recipe, chicken thighs are marinated in soy sauce, coconut milk, brown sugar and a combination of spices. Then they're grilled and served with a delicious peanut sauce. Add the soy sauce, coconut milk, brown sugar, grated garlic, turmeric, ginger powder, salt, coriander and crushed red pepper to a bowl.

Add the marinade to the chicken and toss well until coated. If you’re using a zip top bag, seal it well, then massage thechicken a little bit to coat it with the marinade.

Cover the bowl with plastic wrap or place the bag on a pan or plate just in case it leaks. Refrigerate the chicken at least 2 hours, to overnight.

Add all of the peanut sauce elements to a small blender (like a Nutribullet), or use a blender. Blend until all of the elements are combined and the sauce is smooth. Transfer the sauce to a serving bowl or container until ready to serve.

Place the bamboo skewers on a sheet pan or shallow baking dish and cover with water. Set on a pan or plate and repeat with the remaining chicken.

Spray the barbecue grates with the grill spray to prevent sticking. Grill the chicken satay on moderate heat, turning occasionally until they are browned and completely cooked through (about 15 minutes). The internal temperature of the chicken should be at least 165°F at its thickest piece.

Serve the chicken satay with the peanut sauce.