Thai Chicken Satay with Peanut Sauce

This chicken satay can be baked in the oven or grilled, either on the grill or using a grill pan on the stove. This is another recipe I found through Pinterest. http://carlsbadcravings.com/thai-chicken-satay-with-peanut-sauce-recipe/. I made some modifications to fit my dietary restrictions and dislike of cilantro.

INGREDIENTS

2 pounds chicken breasts, cut into 1/2"-1" strips 

2 Tbsp extra virgin olive oil

1/2 cup smooth peanut butter

30-35 wooden skewers

Marinade

1/4 cup coconut aminos

1/4 cup packed brown sugar

1 Tbsp chili paste (I may leave out)

1 1/2 Tbsp lime juice

1 1/2 Tbsp fish sauce

1 tsp dried basil leaves

1/2 tsp dried ground ginger

1/2 tsp garlic powder

1/2 tsp dried ground turmeric 

COOKING INSTRUCTIONS

Cut the chicken into strips by cutting in half horizontally then slicing into 1/2" to 1" strips.

Whisk together the marinade ingredients. Remove 1/4 cup and then put the rest into a storage container in the refrigerator for later. Return the 1/4 cup to bowl and whisk in 2 Tbsp olive oil. Place this and chicken strips into freezer bag and mix well. Marinate in refrigerator up to 6 hours.

When ready to cook, soak wooden skewers in water at least 30 minutes. Preheat oven to 350 degrees F. Line two cookie sheets with aluminum foil and spray with nonstick spray. Skewer each of the chicken strips and place on prepared baking sheets. Discard freezer bag with marinade. Place baking sheets into oven and bake 8-10 minutes, or until chicken is cooked (165 degrees).

Place reserved sauce in small sauce pan and bring to boil. Simmer for 1 minute. Remove from heat and add peanut butter, stirring until peanut butter is fully incorporated into sauce.

Serve chicken skewers with sauce for dipping. May be served as an appetizer or with rice and vegetables as a meal.