I put the marinade together at lunch and it made for a quick weeknight dinner. I served over rice with broccoli roasted with olive oil in a foil packet on the grill. Adapted from the blog damndelicious. The sauce would be excellent on its own drizzled over gilled meat or roasted veggies.I warmed up the sauce in the microwave for about 15 seconds before drizzling over the rice and meat.

INGREDIENTS:

FOR THE MARINADE

• 1/4 cup coconut milk
• 2 tablespoons reduced sodium soy sauce
• 1 1/2 teaspoons turmeric
• 1 tablespoon freshly grated ginger
• 1 tablespoon brown sugar
• 2 pounds boneless, skinless chicken thighs, cut into strips

FOR THE PEANUT SAUCE

• 3 tablespoons creamy peanut butter
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 1 teaspoon freshly grated ginger

DIRECTIONS:

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons coconut milk until desired consistency is reached; set aside.
2. In a medium bowl, combine coconut milk, soy sauce, turmeric, ginger, and brown sugar.
3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 6 minutes each side minutes.
7. Serve immediately with peanut sauce.