Chicken Satay w/Peanut Butter Sauce

Do you know what you need for that beautiful naan you are going to cook? Chicken Satay!  The flavor is all in the marinade!  

The first time I prepared the chicken I grilled it over charcoal.  The smokiness the coals added to the chicken was swoon worthy!  So this time I prepared it on my stove top grill pan.  Still banged!  

You can use chicken chunks or chicken tenders. If you prepare the chicken in the marinade in the morning you can have a quick weeknight winner!  Reserve some of the marinade, before placing the chicken in it, to baste the chicken with while cooking.

Chicken Satay w/Peanut Butter Sauce

What you need:

For the chicken

• 3/4 cup coconut milk (shake it up well before opening)
• 1 Tbs fish sauce
• 2 Tbs lemongrass paste(found in the produce section) or a stalk, finely diced
• 3 cloves garlic, diced
• 1 small shallot, diced
• 1 tsp ginger
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp cayenne, or to taste
• 1 Tbs coriander
• 3 Tbs soy sauce
• 1/3 cup dark brown sugar
• About 2 pounds chicken tenders or chunks
• Enough skewers for the chicken (if using wooden skewers, soak them for an hour before use to prevent burning) 
• Non-stick cooking spray 

For the peanut butter sauce

• 1 cup coconut milk
• 1/4 cup peanut butter
• 1 Tablespoon fish sauce
• 1 Tablespoon brown sugar
• 1 Tablespoon garlic powder
• 1 Tablespoon lime juice
• 1-2 teaspoons curry powder

What to do:

For the chicken

• In a large bowl add all of the marinade ingredients. Mix well
• Reserve about one cup of the marinade
• Place the chicken in the marinade making sure all of the chicken is covered
• Cover the bowl and place in the fridge for at least an hour and up to 24 hours
• Remove the chicken from the fridge about 30 minutes before cooking.
• Spray non-stick cooking spray on your grill pan
• Preheat your grill pan over medium high heat
• While the grill is preheating, thread your chicken onto the skewers
• Place the chicken on the hot grill, being careful not to overcrowd the pan. 
• Baste the chicken with the reserved marinade and allow it to cook for 5-7 minutes before flipping to cook through, basting the other side as well.
• Continue cooking the chicken in batches.
• While the chicken is resting make your peanut butter sauce.

For the peanut butter sauce:

• Pour all of the sauce ingredients into a small sauce pan
• Over medium heat, simmer until mixture is smooth and creamy. About 5-7 minutes.
• Sauce can be used for dipping or drizzled over chicken.