FOR THE CHICKEN
FOR THE MARINADE
FOR THE SAUCE
Combine ingredients for the marinade in a zip lock bag. Place the chicken strips in the bag. Marinade and refrigerate overnight.
Bring the chicken to room temperature. Preheat the grill.
Brush and oil the grill to clean it. Turn the grill to medium heat. Add the chicken thighs and grill for 8 minutes. Flip and grill for an additional 8 minutes. Check the chicken is cooked through.
Cool the thighs and cut each thigh into 3 pieces. Thread these onto mini bamboo cocktail skewers.
FOR THE NUTTY SAUCE – Combine ingredients in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin the sauce out (you may not need all of it). Pour the sauce into a serving bowl and garnish it with chopped cashews and cilantro.
Place the sauce in the center of the platter. Surround with the skewers and garnish with cilantro leaves.
SERVES 12 AS AN APPETIZER OR 4-6 AS A MAIN
Find it online: https://melissamayo.com/recipe/satay-chicken-skewers/