Chicken Satay Skewers with Peanut Sauce and Coconut Rice

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken thighs
• 1 can (13.5 oz) Coconut milk, canned
• 1/2 cup Creamy peanut butter
• 4 tbsp Soy sauce
• 2 tbsp Brown sugar
• 3 cloves Garlic
• 1 each Lime
• 1 1/2 cups (dry) Jasmine rice
• 1 large Cucumber
• 2 tbsp Rice vinegar
• 1 tbsp Curry powder
• 12 each Wooden skewers
• 1 tsp Salt
• 1 tsp Sugar

Instructions

1. Soak the wooden skewers in water for 30 minutes so they don't burn under the broiler.
2. Make the marinade: shake the coconut milk can well, then whisk 1/3 cup of it in a large bowl with 2 tablespoons of the soy sauce, 1 tablespoon of the brown sugar, the curry powder, and 1 minced garlic clove. Slice the chicken thighs lengthwise into strips about 1 inch wide, stir them into the marinade, cover, and refrigerate 30 minutes (up to 8 hours). Wash your hands, board, and knife after handling the raw chicken.
3. Cook the rice: put the jasmine rice in a saucepan with 3/4 cup of the coconut milk, 1 1/2 cups water, and 1/2 teaspoon of the salt. Bring to a boil, then cover, reduce the heat to low, and cook 15 minutes. Turn off the heat and let it steam, covered, 10 minutes. Fluff with a fork.
4. Make the peanut sauce in a small saucepan: whisk the peanut butter with the remaining coconut milk (about 1/2 cup), the remaining 2 tablespoons of soy sauce, the remaining 1 tablespoon of brown sugar, the juice of the rinsed lime, 2 minced garlic cloves, and 2 tablespoons of water. Warm over low heat 3-4 minutes, whisking, until smooth and pourable. Add a splash of water if it's too thick.
5. Heat the broiler to high and line a sheet pan with foil, with a wire rack on top if you have one. Thread the chicken onto the skewers, 3-4 strips each, and lay them on the pan. Throw away the leftover marinade, since it touched raw chicken (never use it as a sauce).
6. Broil the skewers 6 inches from the heat, 4-5 minutes per side, until browned at the edges and cooked through to 165°F.
7. While the chicken broils, rinse the cucumber, slice it thin, and toss with the rice vinegar, sugar, and remaining 1/2 teaspoon of salt.
8. Serve the skewers on the coconut rice with the cucumber salad and warm peanut sauce for dipping. Use a clean plate for the cooked chicken, not the one that held the raw skewers.