Just pulled off the grill and ready for more sauce! I grilled texas toast at the same time to round out the meal.

This recipe is a derivation from Mastering the Grill: The Owners Manual for Outdoor Cooking and also the blog “A Good Appetite”. There are many recipes for the peanut sauce that makes up chicken satay on the internet, but what I like about this one is that it is pretty streamlined, the ingredients are easy to find (no need to go to a specialty market) and it uses coconut milk, one of my FAVORITE ingredients! I always make extra of this sauce as Scott loves it and it works well as a salad dressing too when you pair the chicken with arugula. Your family and kids will love this recipe!

Ingredients: (Serves 4)

Skewers, soaked in water for at least 30 minutes

• 1 ½ cup coconut milk
• 1 cup peanut butter
• 2 tblsp Thai fish sauce
• 3 cloves garlic, minced
• 2 tblsp Sriracha hot sauce
• 4 tblsp fresh mint leaves
• 4 tblsp fresh lime juice (or the juice of 5 limes)
• zest of 2 limes
• 4 tblsp rice vinegar
• 4 chicken breasts, cut into strips

Toss the skewers on a bed of arugula and serve with extra satay sauce for dressing. Yum!

Combine all the ingredients except the chicken to make the sauce. Pour half of the sauce or enough to coat the chicken (make sure to reserve some for serving later) and let the chicken sit in the sauce for at least 15 minutes.

Thread the chicken on the skewers. Heat your grill to 350 degrees (medium). Grill the chicken 2-3 minutes per side, or until the internal temp has reached 165 degrees. Tent the meat for 5 minutes and then serve with additional sauce.

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