Chicken Satay with Peanut Dipping Sauce

Coconut milk, honey, and a touch of spice make this Thai appetizer a delicious snack or light lunch.

Total Time: 2 hrs. 21 min.

Prep Time: 15 min.

Cooking Time: 6 min.

Yield: 8 servings, 2 skewers and 2 Tbsp. dipping sauce

Ingredients for Chicken Satay:

3 shallots, finely chopped

6 cloves garlic, finely chopped

½ cup canned lite coconut milk

2 Tbsp. fresh lime juice

1 Tbsp. raw honey

3 fresh cilantro sprigs, chopped

¼ tsp. ground cumin

¼ tsp. ground turmeric

2 lbs. raw chicken breast, boneless, skinless, cut into 2-inch chunks

Ingredients for Peanut Dipping Sauce:

2-3 Tbsp. hot water

½ cup chunky peanut butter

3 Tbsp. fresh lime juice

1 Tbsp. raw honey

2 Tbsp. reduced-sodium soy sauce

½ tsp. chili sauce

Preparation for Chicken Satay:

1. Soak 16 wooden skewers in water.

2. Place shallots, garlic, coconut milk, lime juice, honey, cilantro, cumin, and turmeric in blender; cover. Blend until smooth.

3. Place chicken in a glass dish. Top with marinade; mix well to blend. Marinate, covered, in refrigerator for 2 hours.

4. Preheat grill or broiler on high.

5. Place 2 to 3 pieces of chicken on each skewer.

6. Grill or broil skewers for 5 to 6 minutes, turning every 2 minutes, or until chicken is no longer pink in the middle, and juices run clear.

Preparation for Peanut Dipping Sauce:

1. Place water, peanut butter, lime juice, honey, soy sauce, and chili sauce in a small bowl; whisk to blend.

2. Serve 2 skewers with 2 Tbsp. dipping sauce.