Chelley's Thai Style Chicken Satay Recipe

First, get your chicken ready: marinate the breast meat in the prepared marinade for at least 2 hours, or ideally, leave it in the fridge overnight for deeper flavor. While that's happening, soak your bamboo sticks in water for 30 minutes; this helps prevent them from burning on the grill.

Once marinated, thread the chicken onto the soaked bamboo sticks. Cook these satays on a greased grill griddle, brushing them with extra oil and any leftover marinade as they cook. Flip them after about 3 minutes on each side, or until they're cooked through and have nice grill marks.

For the peanut sauce, bring the coconut milk to a boil in a saucepan. Once simmering, add the remaining sauce ingredients and stir well. Taste and adjust the seasoning as needed.

Serve the grilled chicken satays hot, with generous bowls of peanut sauce, fresh slices of cucumber, and thinly sliced onion on the side.