Chicken pieces soaked in a flavorful thai marinade then they're threaded onto skewers and grilled, and to finish them off they are paired with a rich and satisfying homemade peanut sauce. I like to cut the chicken into cubes for this recipe but if you want to keep it more traditional you can do strips instead.
In a mixing bowl whisk together coconut milk, soy sauce, lime juice, fish sauce, brown sugar, ginger, garlic, coriander, cumin and turmeric.
Place chicken in a gallon size resealable bag, pour marinade mixture over chicken, seal bag while pressing out excess air.
Transfer chicken to refrigerator and let marinate at least 1 hour and up to 6 hours.
Preheat a grill over medium heat to about 375 degrees and clean grates.
Remove chicken and thread onto skewers, adding about 6 or 7 pieces to each (you'll need approximately 11 - 12 skewers, see notes if using wooden skewers).
Brush grill grates with oil then place skewers on grill and cook until chicken registers 165 in center, about 5 - 7 minutes per side.
While chicken is cooking prepare peanut sauce, in a mixing bowl whisk together all peanut sauce ingredients while adding more water to thin if needed.
Serve chicken warm garnished with cilantro and serve with peanut sauce for dipping.
If using wooden skewers I like to let them soak in water overnight so they don't burn up and break apart. Be sure to soak them at least 1 hour if you didn't plan that far ahead.Recipe source: Cooking Classy