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Ingredients
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Chicken & Marinade
Peanut Sauce
Serving (optional)
Method
Chicken & Marinade
Prepare chicken
Trim any excess fat from the chicken thighs and cut into 3/4- to 1-inch wide strips suitable for threading onto skewers (about 24–32 pieces).
Make marinade
In a medium bowl whisk together 3 tbs soy sauce, 3 tbs coconut milk, 1 tbs brown sugar, 1 tbs lime juice, minced garlic, ground coriander, ground turmeric, 1 tbs vegetable oil, 1/2 tsp kosher salt and 1/4 tsp black pepper until sugar dissolves.
Marinate
Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours (up to 4 hours). If short on time, 20 minutes still works.
Skewer the chicken
Thread 3–4 strips onto each soaked bamboo skewer, leaving a little space between pieces so heat circulates and the edges char slightly.
Cook the skewers
Heat a grill or grill pan over medium-high heat and oil the grates lightly. Grill skewers 3–4 minutes per side, flipping once, until nicely charred at edges and internal temperature reaches 165°F (74°C). Alternatively, broil on a lined baking sheet 4–5 minutes per side or cook in a hot skillet for 3–4 minutes per side.
Peanut Sauce
Combine sauce ingredients
In a small saucepan or bowl combine 3/4 cup creamy peanut butter, 1/2 cup coconut milk, 1 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1 tsp fish sauce (if using), minced garlic, grated ginger and 1/2 tsp chili garlic sauce.
Adjust consistency and heat
If using a saucepan, warm gently over low heat while whisking until smooth and glossy, 2–3 minutes — do not boil. If using a bowl, whisk and add warm water, 1 tbs at a time (total about 2 tbs) until sauce reaches a dippable consistency. Taste and adjust: add more lime for acidity, sugar for sweetness, or chili for heat.
Finish and garnish
Transfer sauce to a serving bowl and sprinkle with chopped toasted peanuts and chopped cilantro.
Serve
Arrange skewers on a platter with cucumber slices and lime wedges. Serve hot with the peanut sauce on the side for dipping.
Leftovers: refrigerate cooled skewers and sauce separately in airtight containers for up to 3 days. Reheat chicken gently to avoid drying.