Malaysian-Style Chicken Satay Skewers with Creamy Peanut Dipping Sauce

In a medium bowl, combine the cut chicken thighs, 1 tablespoon of soy sauce, curry powder, and turmeric powder. Mix well to coat the chicken evenly. Let it 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, combine the peanut butter, remaining 1 tablespoon of soy sauce, lime juice, honey, and coconut milk.

Heat the peanut sauce mixture 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, leaving a small space between each piece.

Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

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 char marks. The internal temperature of the chicken should reach 165°F (74°C).

Remove the cooked satay skewers from the grill and let them rest for 2 minutes.

Serve the Malaysian Chicken Satay Skewers hot with the warm peanut sauce for dipping.