Thai Marinated Grilled Chicken Skewers With Peanut Coconut Sauce

• boneless skinless chicken breasts, cut into 1-inch cubes↗3 lbs
• wooden skewers24
• Marinade
• soy sauce↗1⁄4 cup
• firmly packed dark brown sugar↗3 tablespoons
• fresh lime juice↗2 tablespoons
• oil2 tablespoons
• curry powder↗1 tablespoon
• garlic cloves, minced↗2
• finely minced fresh ginger1 teaspoon
• ground cardamom↗1 1⁄2 teaspoons
• Peanut Coconut Sauce↗
• (13 1/2 ounce) can coconut milk (not fat free or light)↗1
• peanut butter↗1⁄4 cup
• packed brown sugar1⁄4 cup
• tablespoon soy sauce↗1
• teaspoons red curry paste↗1 1⁄2

Step-by-step instructions

1. 1

   Place the chicken in a medium bowl. Prepare the marinade: Whisk all of the ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

2. 2

   (Soak the 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning, set aside.).

3. 3

   Prepare the peanut coconut sauce: Combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside.

4. 4

   Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8-10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.

5. 5

   Serve the peanut coconut sauce alongside the chicken skewers.