For the Grilled Chicken Satay:

NOTE: If you’re using wooden skewers, soak them at least 30 minutes in water if possible, which will help keep them from charring. 

1. If you haven’t already, cut your chicken into 1″ cubes. Place in a bowl or container with high sides.
2. In a small bowl, make your marinade. Whisk together coconut milk, lime juice, tamari, syrup, and curry powder until smooth and well combined.
3. Pour the marinade over the diced chicken cubes. Stir with a fork to coat.
4. Marinate in the refrigerator at least 10 minutes, up to 8 hours.
5. When you’re ready to cook the chicken, poke your soaked skewers through 4-5 pieces of chicken per skewer, leaving a little room at the end of the skewer for you to use as a handle while cooking.
6. Place chicken skewers on a clean plate and repeat until all chicken is on skewers. Discard the remaining marinade.
7. Preheat your grill or grill pan (I choose medium heat for a grill pan). Add skewers (working in batches if needed, so as not to overcrowd). Cook 2-3 minutes per side, or until the chicken is opaque and cooked completely through.
8. Place cooked chicken on a clean plate and repeat, as needed, until all the chicken is cooked. Garnish with chopped cilantro and crushed peanuts, if desired. Serve with peanut sauce.

For the Peanut Sauce:

(I like to make my peanut sauce while the chicken is marinating, but you can make it 1-2 days ahead of time, if needed. It’ll keep for a week in the refrigerator.)

1. In a small bowl or a jar, combine peanut butter, coconut milk, tamari, and pure maple syrup.
2. Whisk until completely smooth. (If you’re having trouble, you can also use an immersion blender or gently warm up the mixture in a saucepan over low heat while you stir)