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1
Soak some wooden skewers in a bowl of cold water for ten minutes.
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2
For the chicken, combine all the ingredients, except for the chicken, in a large bowl and mix together well.
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3
Add the chicken and coat well with the mixture.
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4
Thread several pieces onto each wooden skewer and place aside on a platter.
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5
Cover with cling film and chill for at least two hours.
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6
For the satay sauce: Puree peanut butter, chillies, garlic, ginger and brown sugar in a food processor and transfer to a small saucepan.
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7
Add coconut milk, soy sauce and molasses and stir well.
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8
Bring mixture to a boil over medium-high heat, and then simmer until sauce has thickened and the flavors have merged, about 30 minutes.
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9
Stir often.
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10
Cool to room temperature and add more soy sauce or lemon juice as needed.
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11
Meanwhile, prepare the lemon butter for basting the chicken.
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12
Melt the butter in a pan over a low heat and add the lemon juice, stirring well.
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13
Keep warm.
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14
Place the chicken skewers under a hot grill for 8-10 minutes, or until completely cooked through, basting with the lemon butter from time to time.
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15
Turn the skewers when the chicken becomes golden-brown.
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16
Divide the skewers between serving plates and drizzle over the satay sauce, or serve the sauce in a dipping bowl on the side.
