Chicken Satay With Peanut-Coconut Sauce
- 1 13.5 oz. can light coconut milk, shaken
- ¼ cup creamy peanut butter
- 3 Tbs. lime juice, divided
- 2 Tbs. packed dark brown sugar
- 1 ½ to 2 Tbs. red curry paste (such as a taste of Thai), divided
- 4 tsp. reduced-sodium soy sauce
- 2 Tbs. Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
- 4 boneless, skinless chicken breast halves (about 1 ½ lbs.)
In a medium saucepan, whisk together the coconut milk, peanut butter, 2 Tbs. lime juice, brown sugar, 1 Tbs. curry paste, and the soy sauce. Bring to a boil over medium high heat, then reduce to a simmer. Cook, whisking occasionally until sauce is thick enough to coat the back of a spoon, about 15 minutes.
Meanwhile, in a large bowl, whisk together the remaining 1 Tbs. of lime juice, 1/2 to 1 Tbs. curry paste, and the oil. Remove the tenderloins (the narrow flap of the meat on the underside of the breast that is easily separated with your fingers) from the breasts and set aside. Slice each chicken breast half lengthwise into 4 pieces. Add chicken strips and tenders to the bowl with the curry mixture and toss to coat. Thread the chicken onto 10 or 12 inch wooden skewers, two pieces per skewer.
Preheat grill or grill-pan over medium-high heat. Use EVOO sprayer to coat grill or pan, grill skewers in batches.