Chicken Satay with Peanut Sauce

I made this chicken satay with peanut sauce from Damn Delicious as part of a quick meal (the quantities below make 4 generous servings) and didn’t really take any good pictures. But I regret it now, because it was so good! And easy to make, too. I’ll have to make it again!

For the chicken
¼ cup coconut milk
2 Tbsp. reduced sodium soy sauce
2 ½ tsp. yellow curry powder
1 ½ tsp. turmeric
3 cloves garlic, minced
1 Tbsp. freshly grated ginger
1 Tbsp. brown sugar
1 Tbsp. fish sauce (I used half that)
2 lbs. boneless, skinless chicken thighs, cut into 1-inch chunks
1 Tbsp. canola oil
kosher salt and freshly ground black pepper, to taste

For the peanut sauce
3 Tbsp. creamy peanut butter
1 Tbsp. reduced sodium soy sauce
1 Tbsp. freshly squeezed lime juice
2 tsp. brown sugar
2 tsp. chili garlic sauce, or more, to taste (I used half that)
1 tsp. freshly grated ginger

To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.

In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.

Drain the chicken from the marinade, discarding the marinade.

Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 °F, about 12-15 minutes. (I cooked mine in the oven for 25 minutes at 425 °F.)

Serve immediately with peanut sauce.