Satay Ayam

Step 1

Soak 8 wooden skewers in a bowl of water for at least 10 minutes so they don't burn on the grill.

Step 2

Place the chicken breast on a cutting board and slice it lengthwise (from one long end to the other) into 8 strips about 0.5 inches thick and 4 inches long.

Step 3

Thread one chicken strip onto each soaked skewer, weaving it back and forth so the meat lies flat and even along the length of the stick.

Step 4

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 5

Pour the peanut butter, coconut milk, soy sauce, minced garlic, and lime juice into a small bowl and whisk together until the mixture is smooth and uniform with no peanut butter lumps visible, about 1 minute.

Step 6

Preheat your grill to medium-high heat (if using a gas grill, light it and close the lid for 5 minutes until hot; if charcoal, wait for coals to turn white-gray and break into two heat zones).

Step 7

Place the chicken skewers on the hotter side of the grill and cook for 4 minutes, then flip each skewer and cook for another 3–4 minutes until the chicken is opaque all the way through when you cut into the thickest part.

Step 8

Transfer the cooked skewers to a serving plate.

Step 9

Drizzle the peanut sauce over the skewers or pour it into a small bowl on the side for dipping.