A delightful twist on the classic chicken satay, featuring a spicy peanut sauce that pairs perfectly with tender grilled chicken.
In a mixing bowl, whisk together the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes until smooth.
Ensure the peanut butter is at room temperature for easier mixing.
Reserve half of the mixture and refrigerate it for later use as a dipping sauce.
Cover the reserved sauce to prevent it from absorbing other refrigerator odors.
Cut the chicken breasts into strips and marinate them in the remaining sauce for at least 1 hour.
For deeper flavor, marinate the chicken overnight.
Preheat the grill to medium-high heat. Thread the marinated chicken strips onto skewers.
Soak wooden skewers in water for 30 minutes beforehand to prevent burning.
Grill the chicken skewers for about 6-8 minutes, turning occasionally, until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serve the grilled chicken skewers with the reserved peanut sauce on the side for dipping.
Garnish with chopped peanuts or fresh cilantro for added flavor and presentation.
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