Thai Peanut Satay Chicken Skewers

Method

1. 01

   If using wooden skewers, soak them in water 30 minutes. Cut chicken into 1-inch pieces.

2. 02

   Prepare a quick marinade: in a bowl combine 1 tbsp soy sauce, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp oil. Toss chicken to coat and refrigerate 30 minutes (or up to 2 hours).

3. 03

   Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking.

4. 04

   Preheat grill or broiler to medium-high. Lightly oil grates or baking sheet. Grill skewers 3-5 minutes per side until charred at edges and internal temperature reaches 165°F (74°C).

5. 05

   While chicken cooks, make the peanut sauce: whisk together peanut butter, 1/3 cup coconut milk, 3/4 tbsp soy sauce, 1 tbsp lime juice, 1 minced garlic clove, 1 tsp fish sauce, 1 tsp brown sugar, and 1 tsp red curry paste. Add 2–4 tbsp water to reach a smooth dipping consistency.

6. 06

   Brush some sauce onto skewers during the last minute of grilling if desired (reserve extra for serving).

7. 07

   Serve skewers hot topped with sliced green onion and crushed peanuts, with cucumber on the side and extra peanut sauce for dipping.