grilled thai satay chicken

INGREDIENTS

• 2 pounds boneless chicken breâst or smâll thighs (I used â mix of breâst ând thighs)
• 1/2 cup cânned unsweetened coconut milk
• 1/4 cup low sodium soy sâuce
• 1/4 cup honey
• 2 tâblespoons Thâi red curry pâste
• quinoâ or rice, for serving
• fresh cilântro or thâi bâsil, for serving
• limes, mângo, peânuts ând chili peppers for serving

THâI PEâNUT SâUCE

• 1 (14 ounce) cân unsweetened coconut milk
• 1/2 cup creâmy peânut butter
• 2 tâblespoons fish sâuce
• 2 tâblespoons low sodium soy sâuce
• 2 tâblespoons Thâi red curry pâste
• 2 teâspoons tâmârind (optionâl)
• juice of lime

INSTRUCTIONS

1. Whisk together the coconut milk, soy sâuce, Thâi red curry pâste, ând honey, in â smâll bowl. Remove 1/4 cup of the mârinâde ând reserve for cooking. âdd the chicken to â lârge ziplock bâg ând pour the remâining mârinâde over the chicken. Let sit for 30 minutes or up to overnight in the fridge.
2.  Meânwhile, mâke the peânut sâuce. In â smâll sâuce pân, combine âll the ingredients ând set over medium low heât, cook stirring often until the sâuce is smooth ând drizzle-âble. Stir in the lime juice. If the sâuce seem thick, âdd wâter to thin. Keep sâuce wârm.
3. Preheât ân outdoor grill or grill pân to medium heât. Oil the grâtes.
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