Satay-Style Chicken

Adapted from Once Upon a Chef

Chicken Marinade: 

2# boneless chicken thighs

¼ cup coconut aminos

¼ cup olive oil

¼ cup (packed) brown sugar

3 Tbl ketchup

2 cloves garlic, minced

1 tsp ground turmeric

½ tsp ground coriander

Peanut Sauce (combine over low heat): 

1 can (13.5oz) unsweetened coconut milk

½ cup creamy peanut butter

⅓ cup brown sugar (packed)

1-2 Tbl Thai red curry paste

1 Tbl coconut aminos

1 Tbl fish sauce

2 Tbl fresh lime juice (optional)

Directions

1. Marinate chicken for at least 4 hours or overnight. 

2. Preheat grill to medium-high heat; cook until internal temperature achieves >165 deg. 

3. Serve grilled chicken on top of Asian Slaw Salad, Vietnamese Noodle Bowl or rice bowl with Peanut Sauce