Thai Chicken Satay

½ cup canned coconut milk
1 ½ t. ground coriander
1 t. yellow curry powder
1 t. OLIVE MILL Chili oil
1 lb. skinless, boneless chicken breasts, cut into strips
1 T. fresh cilantro
1 T. chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
 1 cup prepared Thai peanut sauce

In a medium bowl, stir together the milk, seasonings and oil.  Add chicken and stir.  Cover and marinate in refrigerator up to 2 hours.  Preheat grill to high heat.  Thread chicken onto skewers.  Discard marinade.  Grill chicken for 2-3 minutes per side until no longer pink.  Transfer to a serving plate and garnish with cilantro and peanuts.  Serve with peanut sauce for dipping.

Chili Pepper Extra Virgin Olive Oil

Pleasantly hot! Delicious roasted chile pepper flavor with extra virgin olive oil. Perfect for those dishes you want to kick up a notch! Great marinade, add to pastas, eggs, seafood. Ole'! We love it on pasta, pizza and grilled meats....