Thai Chicken Satay w/Peanut Sauce
2 lbs boneless skinless chicken thighs
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil
1 tablespoon oil
2 teaspoons dried onion flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
1/2 cup water
1/4 teaspoon salt
To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
Trim off any excess fat and tendons from chicken.
Slice chicken into strips about 3/4 inch wide and thread onto skewers and place
in a shallow glass dish.
Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
Cover dish with plastic and refrigerate for at least 2 hours.
Sauce: Heat oil in a small pan.
Add onion flakes and cook over a low heat for 15 to 30 seconds.
Add remaining ingredients, mix well, and cook until heated through.
Set aside sauce to await the chicken.
Drain the chicken (save the marinade).
Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
Serve with the peanut sauce while hot