In wide, shallow dish, soak skewers in water 30 minutes. In blender or food processor with knife blade attached, purée garlic, 1/4 cup coconut milk, brown sugar, lime juice, fish sauce, ginger and turmeric.
Thread chicken onto skewers, weaving chicken in and out of skewer; place in medium, deep bowl. Pour 1/2 cup coconut milk mixture over chicken skewers and rotate to coat evenly; refrigerate
In small saucepot, heat onions, peanut butter, soy sauce, red pepper flakes, remaining 1/2 cup coconut milk and remaining coconut milk mixture over low heat until mixture simmers, whisking occasionally; cook 2 minutes. Remove saucepot from heat; keep warm. Makes about 1-3/4 cups sauce.
Prepare outdoor grill for direct grilling over medium-high heat. Remove skewers from marinade; discard marinade. Place skewers on hot grill rack; cook 8 minutes or until internal temperature reaches 165°, turning once. Serve with peanut dipping sauce.
If you’re tired of the same old boring burgers, try this Grilled Chicken Saté with Peanut Dipping Sauce to fall in love with grilling again! You can also find the perfect side dish to go with it, all right here on CelebrateMore.com.
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