chicken satay w peanut sauce

Ingredients

• 1/4 cup soy sauce
• 1 tablespoon curry powder
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon freshly grated ginger
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Chopped fresh cilantro & chopped roasted peanuts, for serving
• 1/4 cup peanut butter - I like crunchy for this
• 1 tablespoon soy
• 1 tablespoon garlic chili sauce
• 1 tablespoon brown sugar
• Juice of 1/2 lemon
• 1 teaspoon grated ginger
• 1 large clove garlic, minced
• 2 tablespoons coconut milk
• 1-2 tablespoons water
• Put the soy, curry powder, garlic, brown sugar, ginger and salt & pepper in a zip lock bag, mix to combine, then add chicken and squish around well to coat – refrigerate up to 3 hours
• Make peanut sauce by putting everything in a bowl, except water – and mixing until well combined
• Add water, a tablespoon at a time until desired thickness – set aside
• Soak wooden skewers (if using) about 30 minutes in water
• Preheat grill, grill pan or even broiler to medium high
• Skewer chicken pieces and cook, turning occasionally until brown, beautiful and crispy in spots and chicken is cooked through
• Serve with peanut sauce, peanuts and cilantro