Chicken Satay Skewers with Spicy Peanut Sauce

Directions

1. In a small blender, combine yogurt, soy sauce, 1 tablespoon honey, 1 teaspoon red pepper flakes, ½ teaspoon curry powder, garlic powder and salt. Blend until smooth. Place chicken strips in a zip-lock bag or sealable container and refrigerate for at least 1 hour, up to 12 hours.
2. In blender, combine coconut milk, peanut butter, ginger, garlic, rice vinegar, and remaining 1 tablespoon honey, ½ teaspoon curry powder and 1 teaspoon red pepper flakes. Blend until smooth. Transfer to a jar and refrigerate until ready to use. Sauce will thicken as it refrigerates.
3. Soak 6 wooden skewers for 30 minutes. (Metal skewers can be used instead, no soaking needed.)
4. Pat skewers dry, thread chicken strips onto skewers, then place on a plate.
5. Spray or brush the grill grates with olive oil. Preheat grill, covered, to medium heat (350 to 375 degrees).
6. Place chicken skewers on hot grill and cover. Cook 1 to 2 minutes, or until grill marks appear. Using tongs, carefully flip skewers and grill another 1 to 2 minutes. Continue grilling and flipping every minute or so until chicken is cooked through.
7. Transfer to a serving platter and serve with peanut sauce, peanuts and cilantro.

1. To make this recipe dairy-free, substitute coconut milk for the yogurt. To make this recipe in stages, prepare the peanut sauce and marinate the chicken ahead of time. If serving more than 3 people, increase amount of meat to 3 chicken breasts (you will still have enough marinade for 3 chicken breasts, so no need to increase the portions on the marinade).