For the marinade:
4 tablespoons low sodium soy sauce
4 tablespoons lime juice
2 tablespoons canola or vegetable oil
2 teaspoons cumin
2 teaspoons turmeric
4 teaspoons coriander
2 lbs. boneless skinless chicken breast or thighs cut into 1” pieces
32 or more 6” bamboo skewers, soaked in water for 20-30 minutes

For the Sauce:
2 tablespoons oil
1/3 cup finely chopped onion
2 teaspoons chili powder
½ of marinade
1 cup creamy peanut butter
¼ cup brown sugar
1/2 cup water plus more if needed
Cilantro
Lime wedges

1) Combine all marinade ingredients and set aside. Cut the chicken into 1” pieces skewer 3 pieces per skewer. Pour half of the marinade over chicken and marinate for an hour.
2) For the sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and reserved marinade, brown sugar, and ½ cup of water. Continue over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time. Heat until just warm. If you over heat the sauce, the oil will separate.
3) Cook chicken over preheated grill 8-12 minutes. Serve with peanut sauce and garnish with cilantro and fresh lime wedges. Makes approximately 32 skewers.  Allow for 2-3 per person per serving.