Chicken Satays

Ingredients

• - 1/2 cup coconut milk


• - 1 clove garlic, chopped


• - 1 Tbsp curry powder & brown sugar


• - 1 lb skinless, boneless chicken, sliced


• - 1 Cup coconut milk, infused if you wish


• - 1 Tbsp curry powder


• - ½ Cup creamy peanut butter, infused with 2 Tbsp Infused Coconut Oil


• - 1 Cup chicken stock


• - ¼ Cup HoneyBuzz


• - 1 lime juiced


• - 1 Tbsp soy sauce

Directions

• In a fresh glass bowl mix 1/2 cup coconut milk, garlic, 1 Tbsp curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate 4-20 hours . In a small pot over medium heat start to heat up the coconut milk, curry powder, peanut butter, chicken stock, and HoneyBuzz. Bring this mixture to a simmer in a saucepan and continue to simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt. Preheat a grill for medium-high heat. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce and garnish with fresh cilantro if you wish.

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