CHICKEN SATAY

This is a great meal to make this summer on the BBQ. It pairs so well with either peanut sauce or sweet soy sauce... VIDEO https://www.youtube.com/watch?v=vWbeHoa9nJY

• Ready In: 35 mins
• Yields: 16 skewers

Ingredients

• 1 (13 1/2ounce) can coconut milk
• 2  garlic cloves, pressed
• 1  stalk lemongrass (bruised and sliced)
• 1⁄4 cup red onion, diced
• 1  tablespoon fish sauce
• 1  teaspoon red curry paste
• 1  teaspoon turmeric
• 1  tablespoon cilantro, chopped
• 2  chicken breasts (cut into 16 strips)
• 16  bamboo skewers (soaked for a few hours)

Directions

1. Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.
2. In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
3. Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350ºF preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce.