Satay Chicken Skewers with Peanut Sauce (Shellfish-Free)

Ingredients

• about 680 g Chicken Breast
• 3 tablespoons Soy Sauce
• 2 tablespoons Brown Sugar
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 cup Peanut Butter (smooth)
• 1/2 cup Coconut Milk
• 2 tablespoons Lime Juice
• 1 tablespoon Honey
• 16 pieces Skewers (soaked in water)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Breast into 2.54 cm cubes. In a medium bowl, combine the chicken cubes with the 3 tablespoons Soy Sauce, 2 tablespoons Brown Sugar, 1 teaspoon Turmeric Powder, 1 teaspoon Cumin, and 1 teaspoon Coriander. Stir everything together to coat the chicken evenly, then cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken is marinating, prepare the peanut sauce. In a separate medium bowl, whisk together the 1/2 cup Peanut Butter, 1/2 cup Coconut Milk, 2 tablespoons Lime Juice, and 1 tablespoon Honey until the mixture is completely smooth and well combined.
3. 3Thread the marinated chicken pieces onto the 16 pieces Skewers, ensuring they are evenly spaced.
4. 4Preheat your grill to medium-high heat (around about 205°C or 200°C). If using a grill pan, heat it over medium-high heat on the stovetop.
5. 5Place the chicken skewers on the preheated grill or grill pan. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 74°C.
6. 6Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving.
7. 7Serve the cooked chicken skewers with the prepared peanut sauce on the side for dipping.

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