Ingredients

Chicken Satay

• 3 pounds boneless, skinless chicken thighs, cut into approximately 1-inch cubes

• ¼ cup tamari soy sauce

• 3 Tablespoons fresh lemon juice

• ¼ cup peanut oil or other neutral oil

• 1 Tablespoon grated garlic

• 2 teaspoons curry powder

• 1 bunch green onions, green parts cut into 1-inch pieces

Peanut Sauce

• 1 Tablespoon soy sauce

• 1 Tablespoon fresh lemon juice

• ⅓ cup natural creamy peanut butter, without added sugar

• ⅓ cup unsweetened Thai-style coconut milk

• 1 teaspoon brown sugar

• 1 Tablespoon sriracha sauce, or more to taste

• 2 Tablespoons chopped peanuts

Instructions

Marinate the Chicken

Place the chicken in a resealable bag.

In a 2-cup glass measuring cup or small bowl, combine the tamari, lemon juice, oil, garlic, and curry powder. Stir until thoroughly combined.

Pour the marinade over the chicken, seal the bag, and refrigerate for 30 minutes to 2 hours.

Make the Peanut Sauce

While the chicken is marinating, whisk together the soy sauce, lemon juice, peanut butter, coconut milk, brown sugar, and sriracha in a small saucepan or skillet.

Heat over low heat, stirring until smooth. If the sauce becomes too thick, add a small amount of water until the desired consistency is reached.

Assemble the Skewers

Preheat a grill pan, griddle pan, or griddle over medium-high heat.

Drain the chicken and discard the marinade.

Thread the chicken onto skewers, alternating the pieces with green onion.

Cook the Chicken

Cook the skewers for 10 to 12 minutes, turning occasionally, until the chicken is cooked through.

Serve

Serve the chicken satay warm with the peanut sauce on the side for dipping.

Garnish the peanut sauce with the chopped peanuts.