Chicken Satay With Peanut Sauce

This is taken out of the George Foreman Grill recipe book. If you do not have a GF grill, I am sure you could do on an outdoor grill in the summer. Cooking time does not include marinating time.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 cup lime juice
• 1⁄3 cup soy sauce
• 1⁄4 cup  packed brown sugar
• 4  cloves garlic, minced
• 1⁄4 teaspoon  ground red pepper
• 3  boneless skinless chicken breast halves (about 1 1/4 pounds)
• 18  bamboo skewers, soaked in water for at least 20 minutes
• 1⁄4 cup chunky peanut butter
• 1⁄4 cup  thick unsweetened coconut milk (his instructions are to scrape the cream off the top of a settled can of coconut milk, after opening)
• 1⁄4 cup  finely chopped onion
• 1  teaspoon paprika
• 1  tablespoon  finely chopped fresh cilantro, to garnish (optional)

Directions

1. Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves.
2. Set 1/3 cup of this marinade aside.
3. Slice chicken lengthwise into 1/3 inch thick strips.
4. Add to remaining marinade and stir to coat evenly.
5. Cover and set aside in refrigerator a minimum of 30 minutes and up to 12 hours.
6. Preheat grill.
7. Place peanut butter in medium bowl and stir in the reserved 1/3 cup marinade 1 Tbl at a time, until smooth.
8. Stir in coconut milk, onion and paprika.
9. Transfer sauce to small serving bowl and set aside.
10. Drain chicken and discard marinade.
11. Weave 1 or 2 slices onto each skewer.
12. Grill skewers 7-9 minutes or until chicken is just cooked through and no longer pink in center.
13. Transfer skewers to serving platter and serve with sauce on the side, may garnish sauce with cilantro if desired.