Ingredients:
- 1/2 cup peanut butter
- 1/2 cup coconut milk
- 2 Tbsp fresh lime juice
- Zest from 1 Lime
- 1 Tbsp Sriracha (garlic-chili sauce)
- 1/2 cup fish sauce
Ingredients:
- Bamboo or metal Skewers (if bamboo, soak in water for awhile so they don't burn so easily)
- 4 Large Chicken Breasts
- 1 Tbsp Sriracha (garlic-chili Sauce)
- 1/3 cup Peanut Oil
- 2 Tbsp Fish Sauce
- 1 tsp. ground Coriander
- 1 tsp. ground Cumin
Directions:
For the peanut sauce: Combine ingredients in a sauce pan, heat on low, stirring frequently until smooth and blended. DO NOT BOIL. It only has to be warmed up.
For the satay: Slice chicken so that it is skewerable (see what I did there - I made up a word. Go ahead you can use it. It's free. Consider it a gift).
Combine peanut oil, fish sauce, sriracha, coriander, and cumin to be used as marinade.
Place into plastic bag, pour in marinade, mix well and marinate 4 hours or overnight. Thread the chicken onto skewers.
Preheat BBQ on high, place skewers on grills.
Cook until meat is firm to the touch.
Serve with lots and lots of peanut sauce (and maybe some yummy ground peanuts if you have some).