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1) Combine all marinade ingredients and whisk well to combine.
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Reserve 5 tablespoons of marinade for the sauce and refrigerate until youre ready to make the sauce.
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Set the remaining marinade aside.
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Cut the chicken into bite size pieces and skewer*.
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Skewer your chicken pieces on presoaked (in water) wooden skewers or metal skewers.
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Pour remaining marinade over chicken skewers being sure to coat thoroughly.
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(I use gloves, because the turmeric can stain your hands).
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Marinate chicken in the refrigerator for an hour.
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2) For the peanut sauce, heat oil in a medium saucepan over medium heat.
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Saute onions for 5-7 minutes.
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Add chili powder and the reserved 5 tablespoons of marinade, brown sugar, and 1/2 cup of water.
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Keep the pan over heat until very hot.
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Remove from heat and add peanut butter, carefully whisk until completely incorporated.
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Add additional water if the sauce is too thick.
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Loosely cover the pan and set aside.
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To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between.
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Heat until just warm.
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If you over heat the sauce, the oil will separate.
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3) Preheat grill and cook skewered marinated chicken over medium high heat for 10-15 minutes.
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Serve chicken with peanut sauce and garnish with cilantro and fresh lime wedges.
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Makes approximately 32 6skewers for appetizers or 8 dinner size portion skewers.
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*I like to skewer the chicken first before the marinade is added.
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Its much less messy and when youre entertaining, you wont have to skewer the meat while you have guests.
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Again, I recommend using gloves.
