3 cloves garlic

1 lemon, juice only

2 tsp turmeric

2 tsp dried coriander

1 tsp chili powder

1 tsp salt

2 tsp vegetable oil

1kg / 2 lbs skinless boneless chicken breasts, cubed

4 tbsp natural peanut butter (smooth or chunky)

2 tsp soy sauce

2 tsp brown sugar

1 tsp lemon juice

1 tsp grated ginger

4 tbsp coconut milk

1 tbsp Sriracha sauce (or other chili sauce)

Salt, to taste

Water, to thin sauce

1 tbsp chopped peanuts, for topping

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Blend garlic, lemon juice, turmeric, coriander, chili powder, salt, and vegetable oil into a smooth marinade.
Coat cubed chicken pieces with the marinade. Refrigerate for at least 1 hour, or overnight for best flavor.
Prepare the peanut sauce: mix peanut butter, soy sauce, brown sugar, lemon juice, grated ginger, coconut milk, and Sriracha in a bowl. Add water as needed to reach desired consistency. Season with salt to taste.
Thread marinated chicken onto skewers.
Grill skewers over medium-high heat for 8–10 minutes, turning occasionally, until chicken is cooked through and lightly charred.
Serve hot with peanut sauce on the side, topped with chopped peanuts.

Chicken thighs can be used instead of breasts for extra juiciness.

Reduce or omit Sriracha for a milder sauce.

Increase coconut milk for creamier sauce or use chunky peanut butter for texture.

Can be baked at 400°F (200°C) for 20 minutes as an alternative to grilling.

Peanut sauce keeps in the fridge for up to 5 days; thin with water or coconut milk when reheating.