Thai Chicken Satay and Peanut Sauce [RECIPE]

I can't even begin to tell you how much spicy Thai food I consumed during my pregnancy. You'd think that I would be sick of Thai since I devoured it so often, but come on...Thai is so good that I just don't understand how anyone could get tired of it.

My husband I would treat ourselves to a night out to enjoy Thai every week if we had the time and could afford it, but we can't, so we do the next best thing- we have an in home date night and make it ourselves.

We both love Thai chicken satay, which is generally served as an appetizer, but not when we make it and we can because we found this awesome recipe from Taste of Home. My husband and I make an entree sized portion and enjoy it with a side of rice. What kind of rice you have with your meal doesn't really matter. I usually grab whatever is in my pantry and jazz it up with some powdered curry. So year, we've had beef curried rice and long grain and wild curried sauce. We're totally not picky.

Ingredients
2 pounds boneless skinless chicken breasts
1/2 cup 2% milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract

Peanut Butter Sauce
1/3 cup peanut butter
1/3 cup 2% milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh ginger root
1/8 teaspoon coconut extract

Directions
Flatten chicken to 1/4-in. thickness and then cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard any extra marinade. Thread two chicken strips onto each metal or soaked wooden skewer.

Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear.

Serve with peanut butter sauce.