Chicken satay gets its complex flavor from a coconut milk-based marinade spiced with turmeric, coriander, cumin and garlic. Serve the flame-kissed chicken skewers with an unforgettable Thai-inspired peanut sauce.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1/2 cup canned coconut milk
• 6 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 tablespoon each ground coriander, ground turmeric and ground cumin
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1/3 cup creamy peanut butter
• 1/3 cup canned coconut milk
• 2 green onions, chopped
• 1 small jalapeno pepper, seeded and finely chopped
• 2 to 3 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon minced fresh cilantro
• 1 teaspoon minced fresh gingerroot
• optional: chopped peanuts and lime wedges

Directions

1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large shallow dish, combine coconut milk, garlic, brown sugar and seasonings. Add chicken; turn to coat. Refrigerate for 8 hours or overnight.
2. In a small bowl, whisk sauce ingredients until blended. Cover and refrigerate until serving. Drain chicken, discarding marinade. Thread 2 chicken strips onto each metal or soaked wooden skewer.
3. Grill, uncovered, over medium-hot heat until chicken juices run clear, 2-3 minutes on each side. Serve with peanut butter sauce. If desired, sprinkle with additional chopped cilantro and chopped peanuts and serve with lime wedges.