Satay Ayam

Ingredients

• 1 lb boneless, skinless chicken breast
• ½ cup creamy peanut butter
• ½ cup coconut milk (full-fat canned)
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 tablespoons lime juice (about 1 lime)

Instructions

1. 1

   Soak 8 wooden skewers in a bowl of water for at least 10 minutes so they don't burn on the grill.

2. 2

   Place the chicken breast on a cutting board and slice it lengthwise (from one long end to the other) into 8 strips about 0.5 inches thick and 4 inches long.

3. 3

   Thread one chicken strip onto each soaked skewer, weaving it back and forth so the meat lies flat and even along the length of the stick.

4. 4

   Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

5. 5

   Pour the peanut butter, coconut milk, soy sauce, minced garlic, and lime juice into a small bowl and whisk together until the mixture is smooth and uniform with no peanut butter lumps visible, about 1 minute.

6. 6

   Preheat your grill to medium-high heat (if using a gas grill, light it and close the lid for 5 minutes until hot; if charcoal, wait for coals to turn white-gray and break into two heat zones).

7. 7

   Place the chicken skewers on the hotter side of the grill and cook for 4 minutes, then flip each skewer and cook for another 3–4 minutes until the chicken is opaque all the way through when you cut into the thickest part.

8. 8

   Transfer the cooked skewers to a serving plate.

9. 9

   Drizzle the peanut sauce over the skewers or pour it into a small bowl on the side for dipping.

Tools you’ll need

• wooden skewers (8 total)
• cutting board
• chef's knife
• small mixing bowl
• whisk
• grill or grill pan

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