Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad | Poultry Recipes | Weber Grills |

Ingredients

• 1 can (13.5 ounces) unsweetened coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons packed light brown sugar
• 1 tablespoon red or green Thai curry paste (red paste is hotter)
• 2 pounds/910 grams boneless, skinless chicken breasts, cut lengthwise into ½-inch strips
• ½ cup/120 grams natural chunky peanut butter
• ¼ cup/60 milliliters rice vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt
• 1 English cucumber, cut into thin half-moons
• ½ cup/60 grams finely chopped shallot
• 1 teaspoon seeded and finely chopped jalapeño chile pepper
• Vegetable oil
• ½ cup/65 grams coarsely chopped lightly salted peanuts
• ⅓ cup/8 grams chopped fresh cilantro leaves