• If you’re cooking over an open flame or on a barbecue, soak the bamboo skewers in water for a minimum of 2 hours to prevent scorching.

Chicken Satay Skewers:

• In a mixing bowl, combine the chicken pieces with the marinade ingredients and ¼ cup of the coconut milk. Stir well until the chicken is thoroughly coated. Cover and set aside for at least 20 minutes. For deeper flavor development, marinate overnight in the refrigerator.
• Thread the marinated chicken pieces onto the soaked skewers, placing about 4 to 5 pieces on each. Ensure the pieces are evenly spaced for consistent cooking.
• Heat 1½ tablespoons of oil in a large non-stick skillet over medium-high heat. Cook the skewers in batches, searing them for approximately 3 minutes on each side until the chicken develops a golden-brown exterior and is fully cooked through.

Thai Peanut Sauce:

• Pour the remaining coconut milk into a medium-sized saucepan and add all the peanut sauce ingredients. Place over medium-low heat and stir until everything is well combined. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally to prevent sticking. Adjust the thickness with a splash of water if necessary—the sauce should be rich, smooth, and easily pourable. Cover and keep warm until ready to serve.

Serving:

• Transfer a portion of the peanut sauce to a serving bowl and sprinkle with chopped peanuts. You may stir some into the sauce for added texture, if desired.
• Arrange the cooked satay skewers on a serving platter. Garnish with the remaining peanuts, fresh coriander leaves, and sliced red chili for a vibrant finish. Offer lime wedges on the side for a refreshing citrus squeeze. Serve with jasmine rice or Thai fried rice to complete the meal.