* With Grilled Corn and Cold Soba Noodles in Almond Butter Sauce! *whew*

I've had my eye on this recipe from Cooking Light (Jan/Feb 2015) for quite some time...but it DOES take some prep!

So let's start with the chicken satay shall we?

Sauce / marinade:

1/2 cup plus 2 tablespoons light coconut milk, divided
4 teaspoons fresh lime juice, divided
1 tablespoon dark brown sugar
1 tablespoon fish sauce
2 teaspoons minced fresh ginger (I had to go with powdered, someone had thrown out my jarred pureed ginger >_<)
1/2 teaspoon curry powder
2 garlic cloves, crushed

Please note - here, I doubled this recipe's amount, and I'll come to why in a moment, so please read on!

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1 pound boneless, skinless breast halves, cut into 24 slices (I used chicken tenders...same thing :P)

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1/3 cup water (used only 2 tablespoons, I like my sauce to be a bit thicker)
2 tablespoons almond butter (more like, 1/3 cup there)
1 tablespoon hoisin sauce
3/4 teaspoon Sriracha (a good squirt is really all you need)
Cooking spray (didnt use, I was using my grill - the recipe calls for using a grill pan)
24 cucumber slices
4 lime wedges (I didn't use either but don't let that stop you!)

To make:

1.) Combine 1/2 cup coconut milk. 1 tablespoon juice and the next 5 ingredients (through garlic) in a large zip-loc plastic bag. Add chicken and seal, and let marinate in your refrigerator for 2 hours.

...Now I will come to why I doubled the sauce recipe - because I added 1/2 of that sauce for the marinade - while the OTHER half was saved for the sauce itself (so I added the almond butter, hoisin, sriracha here.)

The soba noodles were boiled for 5-6 minutes - they honestly don't take all that long to cook - so once the noodles were drained, I put those in another bowl to cool, then added a good bit of that yummy sauce, along with a teaspoon of dark sesame oil...black sesame seeds...and a touch of that togarashi chili powder...and crushed macadamias and let it cool off in my refrigerator, covered!

Once that was done, I started up my grill - and also, I had some skewers and whole corn with the husks on in my sink to soak for a good bit, (You should soak them for a good 15-20 minutes - and all you have to do is cook that corn as is - husk and all - so that the husk acts as a natural insulator and the corn doesn't get burned!)

By that time, the chicken is ready to go and you can just let them cook on the grill at 350 - 400F for five - six minutes on each side...so save that till the end, when you know the corn is almost ready! (Corn in the husk will take 30-35 minutes to cook)

Then just take out and serve...best part is, there will still be plenty of that yummy sauce left for the chicken!

Enjoy!