Indonesian Grilled Chicken Satay with Rich Peanut Sauce

In a medium bowl, combine the chicken pieces, soy sauce, brown sugar, turmeric, and coriander. Mix well to coat the chicken. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the chicken marinates, prepare the peanut sauce. In a small saucepan, whisk together the peanut butter, coconut milk, lime juice, and red pepper flakes (if using).

Heat the peanut sauce over medium-low heat, stirring constantly, until it is smooth and warmed through, about 3-5 minutes. Do not boil. Set aside.

Thread the marinated chicken pieces onto the soaked bamboo skewers, about 3-4 pieces per skewer.

Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates.

Place the chicken skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).

Serve the grilled chicken satay skewers immediately with the warm peanut sauce for dipping.