Thai Chicken Satay

Step 1

Soak 8 wooden skewers in water for 10 minutes so they don't burn on the grill.

Step 2

Pat the chicken breast dry with paper towels, then place it on a cutting board and slice it lengthwise into 8 long strips, each about 1 inch wide and 1/4 inch thick.

Step 3

Thread each chicken strip onto a soaked skewer, weaving the skewer through the strip 2–3 times so the meat lies flat and is held securely.

Step 4

In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, and minced garlic until smooth and uniform.

Step 5

Heat a grill or grill pan over medium-high heat for 3 minutes until it is hot and you can see a light haze above the grates.

Step 6

Lightly brush or rub the grill grates with oil so the skewers don't stick.

Step 7

Place the chicken skewers on the grill in a single layer, leaving 1 inch of space between each one, and cook for 3 minutes without moving them.

Step 8

Using tongs, flip each skewer and cook for another 3 minutes on the second side until the chicken is cooked through and the meat no longer looks pink when you cut into the thickest part.

Step 9

Transfer the skewers to a serving plate and drizzle with the peanut sauce.

Step 10

Spoon the remaining peanut sauce into a small bowl and place it on the plate as a dipping sauce.