A delightful twist on the classic chicken satay, these skewers are marinated in a flavorful coconut-based mixture and grilled to perfection.
Slice the chicken breast into thin strips, approximately 1/4 inch thick.
Partially freezing the chicken makes it easier to slice thinly.
In a mixing bowl, combine the black pepper, cumin, coriander, turmeric, minced garlic, brown sugar, soy sauce, lemon juice, fish sauce, and coconut milk.
Mix the marinade thoroughly to ensure all flavors are well combined.
Place the chicken strips in a plastic bag and pour the marinade over them. Seal the bag and gently massage to coat the chicken evenly.
Let the chicken marinate in the refrigerator for at least 2 hours for maximum flavor.
Preheat the grill to medium-high heat. Thread the marinated chicken strips onto skewers.
Soak wooden skewers in water for 30 minutes to prevent burning.
Grill the chicken skewers for about 2 minutes on each side, basting with coconut milk for added moisture.
Turn the skewers frequently to ensure even cooking and prevent burning.
Serve the grilled chicken skewers on a bed of lettuce leaves, garnished with fresh cilantro.
Pair with a peanut dipping sauce for an authentic touch.
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