If you’re making dinner for someone special on the 14th, consider this Southeast Asian-inspired chicken satay with a delectable peanut dipping sauce. It’s easy, delicious and has a great presentation! Make it on your gas or charcoal grill.

Marinade

1/4 cup peanut oil
Grated zest and juice of 1 lime
1 tbsp fish sauce
2 tsp chile-garlic sauce, such as Sriracha
1 tsp ground coriander
1 tsp ground cumin

4 boneless, skinless chicken breast halves
(without tenders), 8-10 oz each

Sauce

1/2 cup smooth peanut butter
1/2 cup coconut milk
2 tbsp fresh lime juice
2 tsp chile-garlic sauce, such as Sriracha
2 tsp fish sauce

16 skewers

Prep time: 30 min.
Marinating time: 1 – 4 hours
Grilling time: 8 – 12 minutes

Instructions

1. In a medium bowl, mix the marinade ingredients.
2. Cut each chicken breast crosswise into 1/2 inch slices. Place the chicken slices in the bowl with the marinade and mix to coat all the slices. Cover and refrigerate 1 – 4 hours.
3. In a small saucepan, combine the sauce ingredients. Set the saucepan over very low heat and cook 3-5 minutes until the sauce is smooth, whisking occasionally. Do not let the sauce simmer. If sauce is too thick, whisk in 1-2 tablespoons of water. Remove the saucepan from the heat.
4. Remove the chicken from the bowl. Discard marinade. Thread 2-3 chicken slices lengthwise on skewers, keeping the skewers inside the meat.
5. Cook the chicken skewers over high heat for 3-4 minutes on one side and then 1-2 minutes on the other side. Chicken should be firm to the touch and no longer pink inside when done. Serve with warm sauce.