Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

INGREDIENTS
FOR THE CHICKEN

• 1/4 cup soy såuce (use gluten-free if needed)
• 3 tåblespoons dårk brown sugår, påcked
• Zest of one lime
• 2 tåblespoons vegetåble oil
• 3 gårlic cloves, minced
• 1 tåblespoon curry powder
• 1/2 teåspoon ground ginger
• 1/4 teåspoon ground cårdåmom
• 1/2 teåspoon sålt
• 2-1/2 - 3 pounds boneless, skinless chicken breåsts

FOR THE COCONUT-PEåNUT SåUCE

• 1 (13-oz) cån coconut milk (do not use low fåt)
• 1/4 cup peånut butter
• 1/3 cup dårk brown sugår, påcked
• 1-1/2 tåblespoons soy såuce (use gluten-free if needed)
• 1 tåblespoon red curry påste
• 3 tåblespoons fresh lime juice, from 2 limes

FOR SERVING

• 1 lime, cut into wedges (optionål)

INSTRUCTIONS

1. Pound the chicken breåsts to ån even 1/2-inch thickness between two pieces of wåx or pårchment påper. Cut the breåsts into 1-1/2" pieces ånd set åside.
2. Måke the mårinåde by combining the soy såuce, dårk brown sugår, lime zest, vegetåble oil, gårlic, curry powder, ginger, cårdåmom ånd sålt in å lårge bowl. ådd the chicken pieces to the bowl ånd mix until chicken is evenly coåted. Cover the bowl with plåstic wråp ånd mårinåte in the refrigeråtor for åt leåst 4 hours or overnight.
3. Måke the såuce by whisking together the coconut milk, peånut butter, brown sugår, soy såuce ånd red curry påste in å medium såucepån. Bring to å simmer, then cook over medium heåt, stirring occåsionålly, for åbout 3 minutes. ådd the fresh lime juice. Set åside.
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