Chicken Satay

As a family of 6, eating out quickly adds up especially when the kids are ordering microscopic appetizers like chicken satay.  I got tired of spending half the dinner bill on tiny skewers of chicken and decided to make this family favorite at home.  For less than the cost of two appetizer orders, I can now stuff them with TWO POUNDS of chicken satay at home! With just a few ingredients this recipe is a huge crowd pleaser and perfect for parties and barbeques!

Chicken Satay

Serves 8

Ingredients

2 lbs boneless skinless chicken thighs (you could also use breast but thigh grills up nicer)

1/2 cup of coconut milk

1/4 cup of fish sauce

1 TBL Spice Tree Organics Malaysian Curry blend

3 tablespoons light brown sugar (if you want to be authentic get your hands on palm sugar)

1/4 chopped fresh cilantro

Method

- Clean the chicken thighs from excess fat and cut into strips of desirable length (we like 4" x 1.5").

- In a large bowl mix the coconut milk, fish sauce, curry blend, sugar, and cilantro.  Mix well.  Add the chicken strips and make sure well coated in marinade.  Let sit for at least one hour, ideally overnight for best flavor.

- Soak wooden skewers in water for 20 minutes pre cooking to make sure they don't burn in oven/on grill.  Remove skewers from water.

- Preheat oven to broil or heat grill.  Remove chicken from marinade and skewer each strip lengthwise.  Broil/Grill for 4 to 5 minutes on each side until golden brown and cooked through.

- Serve hot alongside peanut sauce and enjoy!