Thai Satay Chicken Skewers
- 1 pound boneless skinless chicken breasts
- 1/3 cup soy sauce
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3/4 teaspoon red pepper flakes
- 2 tablespoons water
- 3/4 cup canned unsweetened coconut milk
- 1 tablespoon creamy peanut butter
- 4 green onions with tops, cut into 1-inch pieces
- Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.
- Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.
- Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.
- Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.
- Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.
- Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping.
Source: http://recipes.howstuffworks.com/thai-satay-chicken-skewers-recipe.htm