Chicken Satay with Peanut Sauce

Ingredients:

CHICKEN MARINADE

• 1/3 cup. Coconut milk
• 2 tbsp. Wesson Vegetable Oil
• 2 tbsp. Fish Sauce2 tbsp. Granulated Sugar
• 2 tbsp. Lime Juice
• 1 tbsp. Peeled, grated fresh gingerroot
• 1 tsp. Ground turmeric
• 1 tsp. Salt
• 2 cloves Garlic, peeled and grated
• 8 Skinless Boneless Chicken Thighs

PEANUT SAUCE

• 1 cup Smooth peanut butter
• 1 cup Cold water
• 2 tbsp. Fresh lime juice
• 1 tbsp. Soy sauce
• 1 tbsp. Peeled, grated fresh gingerroot
• 1 tbsp. Gochujang sauce
• 2 cloves garlic, minced

Directions:

CHICKEN MARINADE

1. In a medium bowl, combine coconut milk, Wesson Vegetable Oil, fish sauce, sugar, lime juice, ginger, turmeric, salt and garlic.
2. Cut chicken thighs into 2-inch pieces; add to marinade, tossing to coat. Cover and refrigerate for 2 hours or overnight.
3. Using 10-inch metal or wood skewers, (Soak wood skewers in cold water for 30 minutes prior to grilling) thread 6 or 7 pieces of chicken on to the top half of each skewer.
4. Pre-heat grill to medium- high heat. Place skewers on oiled grill. Grill for 5 minutes per side or until chicken reaches internal temperature of 165°F.

PEANUT SAUCE

1. In medium bowl, whisk together peanut butter, water, lime juice, soy sauce, ginger, Gochujang sauce and garlic until smooth.
2. Serve chicken satay skewers with peanut sauce.