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Ingredients
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Marinade / Chicken
Peanut Dipping Sauce
Finish / Garnish
Method
Marinade / Chicken
Prep
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Trim any fat from the chicken and slice the chicken into 1/2-inch wide, 3–4 inch long strips, about 1/4–1/2 inch thick so they stay tender.
Combine soy sauce, lime juice, vegetable oil, brown sugar, minced garlic, ground coriander, turmeric, black pepper, and salt in a bowl. Stir until sugar dissolves.
Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours. Do not marinate much longer than 6 hours to avoid overly soft texture from the acids.
Thread 3–4 strips of marinated chicken onto each soaked skewer, leaving a little space between pieces so heat can circulate and the chicken cooks evenly.
Cook
Preheat a grill, grill pan, or broiler to medium-high heat (about 400–450°F / 200–230°C). Lightly oil the grill grates or pan.
Place skewers on the hot grill or under the broiler. Cook for 3–4 minutes per side, turning once or twice, until exterior is lightly charred and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time should be about 8–10 minutes depending on thickness.
Remove skewers from heat and let rest 3 minutes to redistribute juices.
Peanut Dipping Sauce
While the chicken marinates or cooks, make the sauce. In a small saucepan or bowl, combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sriracha, minced garlic, and fish sauce (if using).
Warm gently over low heat in a saucepan, whisking until smooth and slightly thinned, about 2–3 minutes. If the sauce is too thick, whisk in warm water 1 tablespoon at a time until you reach desired dipping consistency.
Taste and adjust seasoning: add more lime for acidity, brown sugar for sweetness, or sriracha for heat. Stir in chopped cilantro if using. Keep warm or transfer to a small serving bowl.
Finish / Serve
Arrange chicken satay skewers on a platter. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Serve immediately with warm peanut dipping sauce. To eat, squeeze a little lime over the chicken and dip into the peanut sauce.