Chicken Satay

My mom came to my house this weekend and we took a trip to Riverside Square Mall to Williams-Sonoma...my favorite store. If you have never been to a Williams-Sonoma, they do little cooking demonstrations in store with samples to try. We tried the Chicken Satay. Normally I do not like Chicken Satay because it's usually made with chicken breast and I find chicken breast to be too dry. This was made with chicken thighs and marinated in a mixture of coconut milk, fish sauce and Madras curry powder. This has become my new favorite satay recipe.

Chicken Satay

1 1⁄2 lb. boneless, skinless chicken thighs
1⁄2 cup coconut milk
1⁄4 cup fish sauce
3 tablespoons firmly packed light brown sugar
2 tablespoons chopped fresh cilantro
1 tablespoons Madras curry powder
1 tablespoons canola oil
Peanut sauce for serving

Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat grill to medium high. Remove the chicken from the marinade and discard the marinade. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.