Chicken Satay with Peanut Dipping Sauce

Using a mallet, flatten chicken and cut into strips, set aside.

In a medium bowl combine coconut milk, peanut butter, soy sauce, curry powder, brown sugar and ground ginger and mix well. Toss with chicken and set in refrigerator to marinate for 2-3 hours. If you are going to grill the skewers, then at about 20 minutes before you are done marinating, soak your wooden skewers in a bowl of water.

Weave wooden skewers through the center of the chicken strips.

On the grill- Spray nonstick cooking spray on grill grates. Preheat grill to medium-high heat. Grill the skewers for 5-7 minutes per side, until no longer pink in the center and internal temperature is at least 165 degrees F.

In the oven – Preheat oven to 375 degrees F. Place chicken skewers on a nonstick baking sheet. Bake in preheated oven for approximately 40-45 minutes, until no longer pink in the center and internal temperature is at least 165 degrees F.

FOR PEANUT DIPPING SAUCE-
In a medium bowl combine all of the dipping sauce ingredients (except the chopped peanuts) and stir well. Chill in refrigerator until ready to serve. Garnish with chopped peanuts.