Thai Marinated Grilled Chicken Skewers With Peanut Coconut Sauce

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

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

chicken breasts, wooden skewers, marinade, soy sauce, brown sugar, lime juice, oil, curry powder, garlic, fresh ginger, ground cardamom, peanut coconut sauce, coconut milk, peanut butter, brown sugar, soy sauce, red curry

Taken from www.food.com/recipe/thai-marinated-grilled-chicken-skewers-with-peanut-coconut-sauce-499307 (may not work)