Thai Marinated Grilled Chicken Skewers

Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside. Place the chicken in a medium bowl. Whisk all the marinade 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. 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 to 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. Serve the Peanut Coconut Sauce alongside. Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken. Peanut Coconut Sauce:One 13. 5-ounce can coconut milk1/4 cup creamy peanut butter1/4 cup firmly packed dark brown sugar1 tablespoon soy sauce1 1/2 teaspoons red curry pasteCombine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Cook's note: Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator. Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce. Yield: Makes almost 2 cups Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012