Thai Chicken Satay

Soak 12 bamboo skewers in water for at least 10 minutes to prevent charring during cooking.

Combine creamy peanut butter, soy sauce, lemon or lime juice, brown sugar, curry powder, chopped garlic, and hot pepper sauce in a bowl, stirring until smooth to create the marinade.

Cut the boneless chicken breast halves into 1-inch cubes, then add to the marinade and toss to coat evenly. Reserve 2 tablespoons of marinade separately for basting.

Thread the marinated chicken cubes onto the soaked bamboo skewers, dividing evenly to make 12 satay skewers.

Heat a grill pan or outdoor grill to medium-high heat, then lightly oil the cooking surface to prevent sticking.

Place satay skewers on the hot grill and cook for 6–7 minutes per side, turning once and basting with reserved marinade halfway through.

Check that the chicken is cooked through with no pink in the center and reaches an internal temperature of 165°F (74°C).

Transfer the cooked satay skewers to a serving platter and let rest for 2 minutes before serving with extra peanut sauce for dipping if desired.