Chicken Satay

Serves 8 (each family got a half recipe)

2 lbs chicken breast
½ cup coconut milk
6 cloves garlic
1 T brown sugar
1 T each ground coriander, ground turmeric, and ground cumin
1 t salt
1 t pepper

Mix everything but chicken in a large bag. Pound chicken flat and cut in to strips. Put the strips in to the marinade and refrigerate overnight. Drain and discard excess marinade. Thread onto skewers. Grill uncovered over medium high heat for about 4 minutes each side or until juices run clear.

Sauce:
1/3 cup peanut butter
1/3 cup coconut milk
2 green onions chopped
1 small jalapeno, seeded and finely chopped
2-3 T lime juice
2 T soy sauce
1 garlic clove, minced
1 t sugar
1 T minced fresh cilantro
1 t minced fresh ginger

Mix together and serve with grilled chicken.